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

Potato and Vegetable Soup Recipe

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This recipe for Potato and Vegetable Soup, by , is from Our 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:  
Tracy Al-Igaily

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp Butter
1 Chopped Onions
5 Chopped Carrots
5 Chopped Celery Stalks
2 lbs. Yukon Gold Potatoes, Peeled and Chopped
2 Big Boxes of Chicken Broth
1 Pint Heavy Whipping Cream
3 Bay Leaves
Cavendar's
Thyme

Directions:
Directions:
Sautè onions, carrots, and celery until tender. Add chicken broth and potatoes to pot. Add bay leaves, Cavendar's, and Thyme and bring to a simmer. Cook until potatoes are tender. Remove from heat and add heavy whipping cream.

 

 

 

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