"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 Recipe

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This recipe for Potato Soup, by , is from The Honeyman/Lloyd Family Cookbook Project, 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:  
Grandma Marie

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes, peeled and chopped (the more soup you want the more potatoes you use)
Onions, chopped (at least 1)
2-3 stalks Celery, chopped
1-2 Grated Carrot
1-2 Cups Cheddar Cheese, grated depends how cheesy you want it
Milk

Directions:
Directions:
Boil the chopped potatoes until tender don't use too much water just enough to cook potatoes

While potatoes are cooking sauté celery, onions and carrots until tender

Add the sautéed vegetables to the cooked potatoes (using same water spuds boiled in) cook a few more minutes

When it's all cooked coarsely mash and add cheese and milk to desired thickness (We like it thick almost like a mashed potato)

Add salt and pepper to taste. If you want a little zing add a dash of cayenne

Stir and serve

The more soup you want the more vegetables you use

Personal Notes:
Personal Notes:
The soup does not freeze or can well. You can leave in fridge for several days
One of Mikes favourite soups he grew up with

 

 

 

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