Skip to content Skip to left sidebar Skip to right sidebar Skip to footer

Potato soup makes listing of ‘favorites’

A special thanks to Kathy Bryant for sharing her special soup with us. She found this recipe in “Southern Living” in January, 1982.
If you have a favorite recipe you would like to share with us, just mail, e-mail or drop it off here at The Erwin Record, 218 Gay St.

2 stalks celery, sliced
1 medium onion, chopped
2 tablespoons butter or margarine, melted
6 medium potatoes, peeled and cubed
2 carrots, sliced
3 cups water
5 chicken – flavored bouillon cubes
3/4 teaspoon seasoned salt
1/2 teaspoon dried whole thyme
1/2 teaspoon dried whole rosemary, crushed
Dash of garlic powder
Dash of pepper
2 cups milk
1 cup (4 – ounces) shredded Longhorn Cheddar cheese
Saute celery and onion in butter in a large Dutch oven until tender. Add next 9 ingredients; cover and simmer about 20 minutes or until vegetables are tender.
Remove from heat and mash vegetables with a potato masher. Add milk and cheese; cook, stirring constantly, until cheese is melted.
Yield: 10 cups.
Until next week, here’s some Food for thought: Therefore being justified by faith, we have peace with God through our Lord Jesus Christ. Romans 5:1