Soup of the Day: Creamy Potato Soup

lehman's diamond jubilee cookbookHere 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. Get the crackers ready – soup is served!

Creamy Potato Soup (by Dorothy Shearer)
Serves 10 to 12

What you need:

  • 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

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. 

Find Lehman’s Diamond Jubilee Cookbook here!

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