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Here in Ohio, the snow is falling steady and the chilly temperature is causing many of us to bundle up in layers. On a day like today, what could be better than a hot bowl of homemade soup?
Today’s recipe comes from Lehman’s Diamond Jubilee Cookbook (no longer in print). Get the crackers ready – soup is served!
PrintCreamy Potato Soup
This recipe is from Lehman’s Diamond Jubilee Cookbook (no longer in print)
- Total Time: 25 minutes
- Yield: Serves 10-12 1x
Ingredients
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- 1 medium onion, chopped
- 1 rib celery, chopped
- 1/4 c. butter
- 2 T. flour
- 4 c. milk
- 4 medium potatoes, cooked and diced
- 1 can cream of mushroom soup, undiluted
- 1/2 c. shredded cheddar cheese
- 1 tsp. salt
Instructions
- Mix together onion, celery, carrot and butter, and saute over medium heat until tender.
- Stir in flour; blend well. Add milk slowly; bring to boil.
- Boil 2 minutes until thickened. Add soup, cheese, salt and drained potatoes. Cook until cheese is melted.
- Prep Time: 15 min
- Cook Time: 10 min
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