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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Potato Cheese Soup Recipe

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This recipe for Potato Cheese Soup is from Memaw's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 potatoes - peeled and diced
2-3 baby carrots - sliced
1 celery stalk - sliced
1 onion - chopped

8 oz. cream cheese - softened
1/4 cup butter - softened
1 can (10-1/2 oz.) cream of chicken soup - undiluted

2 cups milk
Salt and pepper to taste
4 bacon strips - fried and crumbled
Directions:
Directions:
Place potatoes, carrots, celery, and onion in a large pot. Cover with water and cook until tender. Drain, but keep the water. Return the vegetables to the pot.

Meanwhile, in a mixing bowl, combine cream cheese, butter and soup. Stir well - a whisk may help to dissolve the cream cheese and butter. Add milk, salt, pepper, and bacon. Stir well.

Add to the vegetables. Heat through. Do not boil, as it will burn if you do.

Note: If more liquid is needed, you can add back some of the water. If the liquid is too thin, you can add instant potatoes or powdered milk.
Personal Notes:
Personal Notes:
Cheryl gave this recipe to Memaw.

 

 

 

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