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Country Kitchen
September 1, 2010 Previous Recipe | Next Recipe
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CHOCOLATE MOUSSE CHEESECAKE
SWEET �N� MOIST MEATLOAF
MAMA�S CHICKEN CASSEROLE
SWEET CORNBREAD
JANET�S CREAMY POTATO SOUP
HOMEMADE FRIES
MONKEY BREAD
STRAWBERRY FREEZER JAM
BAKED CORN ON THE COB
CHOCOLATE FRIED PIES
JANET�S CREAMY POTATO SOUP

4 to 5 potatoes
1 to 2 carrots
1 small onion
2 tablespoons butter
3 cups milk, plus little extra
1/2 cup flour
1/2 cup sour cream
Salt and pepper to taste
Cheese and bacon pieces for topping

Peel potatoes and carrots. Chop into small pieces. Chop onion. Mix all three together in a pot and cover with water. Boil until potatoes are soft. Drain water and place pot of vegetables on medium burner. Add butter and 1 to 2 cups milk. In small, lidded bowl, add flour, sour cream and 1 cup of milk. Shake to mix. Add to pot. Fill pot with extra milk until all potatoes are covered and cook until thick and creamy. Add salt and pepper to taste. Top with cheese and bacon bits.





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