Julies Chunky Cream Of Potato Soup Recipes

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

Steps:

• Chop celery and carrot; add onion; add water, simmer 30 minutes; add garlic, salt, and bouillon.
• Add simmered mixture to mashed potatoes slowly until gone; add chunked potatoes.
• Add butter, milk, and paprika and heat through.
• May serve with chives and parsley and grated cheese if wished.
• Makes 3 or 4 servings.
• From the Family Recipe Box, in Julie's teenaged handwriting; no date, but I remember coming up with this recipe on my own sometime around 1980- Mom was so proud!

Steps:

• In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
• Add in onions and salt and pepper.
• Boil potatoes to right consistency.
• Do NOT pour off water.
• Leave on low heat.
• In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
• Pour this mixture into pot of potatoes; mix well.
• Add in bacon, grease and parsley flakes.
• Lower heat to simmer.
• Add a little instant potatoes in at a time and mix well till you get your desired consistency.
• Pour into bowls and garnish with cheese.