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Full Online Book HomeLearning KitchenVegetables - Mona's Potato Soup
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Vegetables - Mona's Potato Soup Post by :croude50 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2999

Click below to download : Vegetables - Mona's Potato Soup (Format : PDF)

Vegetables - Mona's Potato Soup

9 medium white potatoes, diced in 1/2 inch pieces
1 large onion, chopped
3 ribs celery, chopped in small pieces
1 box dry onion soup
1/2 stick “I Can’t believe It’s Not Butter”® margarine
1 ( 10 1/2 oz) can chicken broth (Campbell’s® size) and 3 tsp. chicken bouillon
1/2 gallon 2% milk
salt and pepper, to taste

Was vegetables and cover with water. Add dry soup, margarine, broth, and bouillon. Bring to a boil, reduce heat to medium, and cook until potatoes are very tender.

Add milk, salt and pepper and bring almost to a boil; reduce heat to simmer for about 2 hours, stirring frequently.

Serve with cheese and crackers.
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1 (5.25 oz.) box Betty Crocker® au gratin potatoes 1 (16 oz.) jar picante sauce or mild salsa 2 cups water 2 cups milk 1 1/2 cups grated cheddar cheese Tortilla chips Mix dried potatoes and sauce packet with salsa (or picante sauce), and water. Cover and simmer for 30 minutes, or until potatoes are tender. Stir in cheese and milk. Heat thoroughly, until cheese melts. Serve with tortilla chips. 5 servings. Source: Kentucky Living

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2 tablespoon butter 2 carrots, peeled and chopped 1 stalk celery, chopped 1 onion, peeled and chopped 2 cups cream 1 cup mashed potatoes Salt and pepper to taste Chopped parsley Melt butter in saucepan and saute carrots, celery, and onion until tender. Add cream and heat almost to a boil (Do not boil.) Add potatoes and stir until blended. Season with salt and pepper. Garnish with chopped parsley. From The Flavor of New England Soups, Chowders, and Stews from Yankee Magazine.