"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Robin Mickelsen
Added: Tuesday, October 31, 2006


2 c. diced potatoes
1 1/2 c. chopped onions
1 c. sliced or diced carrots
1 c. chopped celery
2 c. water
1/2 stick margarine or butter
6 chicken bouillon cubes
2 c. milk
1/2 c. flour
3 c. shredded cheddar cheese
1 tsp. dried mustard
1/8 tsp. cayenne pepper (optional)

Combine potatoes, onions, carrots, celery, water, butter and bouillon. Bring to a boil. Reduce heat and simmer, covered for 30 minutes or until vegetables are done. Mix together milk and flour until smooth. Gradually blend flour mixture into vegetable mixture. Add cheese, mustard and pepper. Cook over moderate heat stirring until cheese melts.
Serves 4 (I usually double the recipe).




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