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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grandma Alice's Potato Bisque Soup Recipe

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This recipe for Grandma Alice's Potato Bisque Soup is from The Fitzgerald 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!
Category:
Category:
Ingredients:  
Ingredients:  
Margarine
Onion
Celery
,potatoes, fresh parsley, salt ,pepper
Chicken broth
Milk
Cornstarch
Water
Directions:
Directions:
In a 8 -10 qt pot, melt 1/4 cup margarine. Add 1large chopped onion, 1cup of celery, including tops. Cook until limp. Add 6 cooked potatoes, diced into 1/2 inch cubes. Add 1/4 cup of finely chopped fresh parsley, 1/2 tsp of salt, 1/4 tsp of pepper and 1 quart of chicken broth Cover and cook for 30 minutes on medium heat or until potatoes are tender. Stir in 1qt. Of milk and cook covered until hot . ( DO NOT BOIL ) Blend 3 tbsp of cornstarch with 1/4 cup of water and add to the soup . Continue cooking until soup thickens. Salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 Minutes to an hour
Personal Notes:
Personal Notes:
: My mother-in-law gave me this recipe back in 1981. Over the years, I have changed it up a little. I will usually add chopped ,leftover ham , one more onion and use garlic salt instead of iodized salt. I will also use potato flakes to "thicken" the soup after I mash the potatoes while in the pot. Whenever I make this soup at my house, the pot is gone in two days, three days at the most. Experiment with your ingredients to make it thinner or thicker. I imagine adding corn to it might be good also.

 

 

 

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