Fall means soup weather!
Cheesy Potato Soup
½ stick oleo
⅛ c. onion
⅛ c. celery
1 lg. carrot, halved and sliced
3 lg. potatoes, diced
1 tsp. sweet basil
1 tsp. parsley flakes
3 to 4 slices cheese
2 to 3 cauliflower flowerets cut up with carrots and potatoes (opt.)
Melt oleo in 2 or 3-quart saucepan. Add chopped onion and celery. Sauté until clear. Add carrots and potatoes. Just cover with water and simmer until tender. Add milk (enough to fill pan or desired quantity). Add basil and celery flakes. Melt cheese slices in hot broth. Thicken with cornstarch and milk (optional). This can be altered for small or large quantities. Can substitute cauliflower for potatoes.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.
