"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

HEARTY POTATO SOUP Recipe

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This recipe for HEARTY POTATO SOUP, by , is from Debbi's Cookbook, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes, peeled and sliced
2 carrots, diced
2 quarted water
1 onion, chopped
6 Tbsp. butter or margarine
6 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups milk

Directions:
Directions:
In a large kettle, cook potatoes, carrots and celery in water until tender,
about 20 minutes. Drain, reserving liquid and setting vegetable aside.
In the same kettle, sauté onion in butter until soft.
Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened.
Gently stir in cooked vegetable. Add 1 cup or more of reserved cooking liquid until soup
is desired consistency. 8-10 servings (about 2 1/2 quarts).

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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