"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato Cheese Soup Recipe

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This recipe for Potato Cheese Soup, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Dixon
Added: Friday, July 14, 2006


2 - 10 3/4 oz. cans condensed chicken broth
3 c. water
10 3/4 oz. can condensed beef broth
2 large onions sliced
4 or 5 large potatoes, peeled & diced
2 c. celery sliced
8 or more mushrooms sliced
1/3 c. butter or margarine
1/3 c. flour (generous 1/3)
1/3 c. chopped parsley
salt (about 1 tsp.)
pepper (about 1/2 tsp.)
6 oz. of Emmenthaler or sharp cheddar cheese, shredded

In kettle, combine broths, water, onions, potatoes, celery, parsley & mushrooms. Cover and simmer 30 minutes or until potatoes are tender. In a small skillet melt butter and stir in flour; stir constantly over medium heat until mixture becomes golden brown. Add to simmer soup, stir until soup bubbles and thickens. Season to taste with salt and pepper. Spoon into bowls and sprinkle with cheese. Serve with dark bread slices.
Serves 8.




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