"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

Cheddar Potato Soup Recipe

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This recipe for Cheddar Potato Soup, by , is from DAEOC Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha Muller


1 Large Onion ~ Chopped
3/4 c. Chopped Celery
1/4 c. Butter
5 c. Cubed Peeled Potatoes
3 c. Water
3 c. Milk ~ divided
4 tsp. Chicken Bouillon Granules
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 c. All-Purpose Flour
4 c. (16 oz.) Shredded Cheddar Cheese
1/2 lb. Sliced Bacon ~ cooked & crumbled

In a large dutch oven or soup kettle, saute onion & celery in butter for 5 minutes. Add potatoes & water. Bring to a boil. Reduce heat; cover & simmer.




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