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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Potato Soup Recipe

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This recipe for Potato Soup is from Treasured family 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 large potatoes peeled and cut in bite size chunks
3 ribs of celery chopped
1 large onion chopped
4 chicken bullion cubes
large can cream of mushroom soup
1 can evaporated milk
4 Tablespoons butter
2 cups grated cheddar cheese, plus
4 slices american cheese
whole milk
salt and pepper to taste
crumbled fried bacon
Directions:
Directions:
In a large dutch oven, boil cubed potatoes, onion, and celery in a pot full of water with 4 chicken bullion cubes. Do not drain. When potatoes are tender but not mush, add cream of mushroom soup, evaporated milk, and whole milk enough to bring level to 3/4 pot full. Add slices of American cheese and grated cheddar cheese. Place on low heat. Soup thickens as it cooks. You can mash some of potatoes to make soup thicker and add 2 heaping Tablespoons of flour in ½ cup of water and mix in with soup and stir constantly. Once lightly boiling and thickened, season with salt, pepper and add butter. Serve in bowls with a sprinkle of cheddar cheese and crumbled fried bacon on top.
Personal Notes:
Personal Notes:
John's favorite.

 

 

 

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