"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

Potato Soup II Recipe

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This recipe for Potato Soup II, by , is from HELLER FAMILY 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:  
Ruth and Gloria Urick

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon diced
1 cup fresh frozen chopped onions
1 1/2 cups hot water
1, 12 oz. frozen shredded hash browns
1 1/2 tsp. Salt
2 cups milk
1/8 tsp. Pepper
Minced parsley optional

Directions:
Directions:
In large skillet, over medium-high heat, cook bacon until crisps; remove from skillet and place on paper towel. Spoon off excess fat, reserving 2 T.

Cook onions in reserved drippings until golden and tender. Add water, frozen shredded hash browns and salt; bring to boil, stirring occasionally to separate potatoes. Reduce heat, cover, simmer 10 min. Or until potatoes are tender. Lightly mash potatoes if desired.

Stir in milk, pepper and bacon; heat, but do not boil

Serve topped with minced parsley

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Contributed by Lucille and Dean Urick.

 

 

 

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