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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 16, 2007

Potato Cheese Soup

Serves: 4

           Download this recipe.

1 pound potatoes peeled and cut in 1/2 -inch cubes (about 2 cups)
2 cups water
1/2 cup carrots chopped
1/2 cup celery chopped
1/2 cup onions chopped
2 teaspoons chicken bouillon
1/8 teaspoon black pepper
4 ounces sharp cheddar cheese shredded (1 cup)
Minced parsley

Place potatoes, water, carrot, celery, onion, bouillon granules and pepper in a large saucepan. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender container or food processor bowl. Cover and blend or process until smooth. Return mixture to saucepan.

Add cheese. Cook and stir over medium heat until cheese melts.

To serve, sprinkle with parsley.

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