Blue Soup
 |
 Mikasa Studio Nova Jazz Red L9228 Rim Soup Bowl NEW  US $12.99
|
 set of 4 8desert plates turquoise 1997 US $20.00
|
 Myott Staffordshire Blue White Melody Soup Cereal Bowl Set of 7 US $24.99
|
 Disney Mickeys Diner Blue Yellow Mug US $4.99
|
 Myott Staffordshire Blue White Melody Salad Bread Plate Set of 6 US $19.99
|
 1 8desert plates rose 1996 US $5.00
|
 Fishs Eddy Rimmed Soup Bowl Knisch East River Lime Stone Lobby Blue Great Lawn US $9.99
|
 MARTHA STEWART Everyday MSE Blue ROOSTER Soup Pasta Plate US $9.00
|
 2 Bubble blue flat soup bowls US $22.00
|
 Royal Copenhagen Blue Flower Soup Cup Saucer 1107107 US $75.00
|
 Royal Copenhagen Blue Fluted Half Lce Soup Boullion Cup US $475.00
|
 Royal Copenhagen MIDSUMMER NIGHTS DREAM DEEP 73 10014 US $99.00
|
 Fiesta MASQUERADE 20 Piece Stainless Flatware Set NEW in Box 4 Place Settings US $89.99 |
 Spode Copeland Florence Rimmed Soup Bowl US $23.00
|
| The Pottery and Glass Site |
What happened to my chunky potato soup, no veggies/meat?
Back in high school (2000) I used to eat this soup that was a Progresso or Campbell's variety. It was a white, creamy soup with big potato hunks. There were no meat or veggies mixed in. The can was cream-colored with blue or green writing (which is why I think it was Progresso) and had a pull-tab top. Any ideas? It was fantastic and now I can't find it anywhere!
Chunky Potato Soup
"The first time I made this creamy satisfying soup, it instantly became our family's favorite, "It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup."
* 4 medium potatoes (about 2 pounds), peeled and cubed
* 3/4 cup chopped onion
* 1 small carrot, chopped
* 1/4 cup chopped celery
* 1-1/2 cups chicken broth
* 3 tablespoons butter, cubed
* 3 tablespoons all-purpose flour
* 2-1/2 cups milk
* 1 tablespoon minced fresh parsley
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup (4 ounces) shredded Swiss cheese
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. Yield: 7 servings.
