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Hindsight 20/20 please help

kathypa1

over 16 years ago

my mom passed away when i was real young i tossed all of her cookbooks i was too young to think about cooking its now over thirty years and i am craving a mccalls great american recipe mom made dont not sure what catagory but it was a cheddar cheese soup (chowder?)ingredients...potatos onion frozen peas cheese (duh!) milk flour somewhere in there mom made it on sundays when the steelers were playing PLEASE.....HELP!!!!!
thanks

Replies

SuzieQue.bad
Belleville, United States
over 16 years ago

McCall's Great American recipe card collection

Potato-Cheese Soup

Ingredients

1 Onion; chopped
2 tb Butter
2 c Peeled and diced potatoes
3 c Chicken stock or water
1 c Heavy cream
1 1/2 c Grated sharp Cheddar cheese
1/4 c Minced fresh dill

Instructions

1. SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill.

GRANDMA POTATO CHEESE SOUP

5 thinly sliced potatoes

3 shredded carrots

1 lg minced onion

? box frozen peas

? lb Velveeta, chunked

salt, pepper, & garlic powder (to taste)

Place potatoes, carrots & onion into a pot, cover generously with water and boil until carrots are done. Add peas, and continue to boil until peas are cooked. Reduce heat to simmer, add cheese. (Do not boil after cheese is added.) Add salt, pepper to taste. Add just a hint of garlic powder. Serve hot.

Potato Cheese Soup Recipe

Ingredients

3 medium potatoes (about 1 lb), peeled and quartered

1 small onion, finely chopped

1 C water

1tsp salt

3C milk

3 Tbl butter melted

2 Tbl all-purpose flour

2 Tbl minced fresh parsley

1/8 tsp white pepper

1 cup (4 oz) shredded Swiss cheese

Directions

In a saucepan, bring potatoes, onions, water and salt to boil.

Reduce heat; cover and simmer until potatoes are tender.

Do not drain; mash slightly.

Stir in milk.

In a small bowl, blend butter, flour, parsley and pepper

Stir this into the potato mixture.

Cook and stir over medium heat until thickened and bubbly.

Remove from heat.

Add cheese and stir until almost melted

POTATO-CHEESE SOUP

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4 c. sliced potatoes

2 tsp. salt

1 Tbsp. oil

3 c. milk

2 Tbsp. margarine

1/2 tsp. thyme

2 c. water

1 tsp. minced onion

4 tsp. parsley

1 c. grated Cheddar cheese

1/2 tsp. paprika

1/4 tsp. pepper

Cook potatoes in water in a large pot until tender.

Drain the water into a bowl. Put potatoes in another bowl. In
a large skillet, saute onions in oil, until tender. In a
blender place a portion of the potatoes, water, onion and
parsley. Puree this mixture and pour back into pot. Puree
about 3/4 of the potatoes. If you like chunkier soup, puree
fewer potatoes, then pour remaining liquid and potatoes into
the pot. Add milk, cheese, margarine and seasonings. Heat
soup. DO NOT boil. Makes 9 cups or 6 servings. Cooking time
is 1 hour. Temperature is medium.

VEGETABLE CHEESE SOUP
My Great American Recipes
PKG 24
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1.3 cup flour

1 teaspoon mixed salad herbs

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (10 oz) can chicken broth

1 c. chopped celery

4 green onions chopped
or 1 small chopped

1 1/2 cup milk

2 1/2 c. finely diced potatoes

1 (10 oz.) bag frozen mixed green peas or mixed veggies

1 to 2 teaspoons Dijon mustard

1 cup shredded mild cheddar cheese

1 pkg (3 oz) cream cheese

1. Place veggies in pan and add onions, flour, herb mixture,
salt, pepper. Mix to coat well with the flour .

2. Add chicken broth and milk.
Heat to a boiling, stirring constantly.
Cook until thicened, about 5 minutes.

3. Just before serving, blend in Cheddar cheese, cream cheese.
Taste the soup and add the Dijon mustard.

Serve immediately.

1 soup can milk (optional)

In large pan, put water, celery, onion and bouillon.
Cook 20 minutes. Add potatoes and mixed vegetables. Cook 30
more minutes. Add soup and Velveeta cheese. Cook over low
heat until cheese is melted. Simmer until ready to serve. Add
a soup can of milk if soup is too thick.