"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grandma Cumbie’s Potato Soup Recipe

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This recipe for Grandma Cumbie’s Potato Soup, by , is from The Little 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:  
Todd and Tina Little

Category:
Category:

Ingredients:  
Ingredients:  
6-8 potatoes cut in small chunks
5 c water
1 tsp parsley flakes
2 chicken Bouillon cubes
2-3 cut up carrots
1 rib of celery
1 tsp salt
1 tsp pepper
1 can evaporated milk(13oz)
4 oz velvet a cheese
1/3 c butter

Directions:
Directions:
Throw potatoes and carrots and chopped celery into pot with 5 c water. Add parsley flakes and boulion cubes. Cook until the potatoes are soft and water is absorbed. About an hour. Turn off heat and add the cheese, evaporated milk and butter. Reheat carefully as soup will scorch.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We got this recipe from a good friend, Deanne Sellers. Her husband,Joe, was an er doctor in Germany and Fort Lewis. Great family friends. Todd likes to cook it down to runny mashed potatoes. He also adds ham.
Great for a cold day.

 

 

 

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