Recipe: Cheese-Potato Soup, Brown Potato Soup, Potato Soup, German Potato Soup (all with browned flour)

CHEESE-POTATO SOUP

2 lb. potatoes
Longhorn or milk cheddar cheese
2 1/2 tbsp. flour
2 1/2 tbsp. butter
Onion
Salt and pepper
Vinegar

Peel and boil 2 large potatoes; drain when done and save water. Mash potatoes well; add water they were boiled in (add more liquid if needed) and salt and pepper to taste.

Next, brown 2 1/2 tablespoons flour in 2 1/2 tablespoons butter by stirring constantly. Add browned mixture to potatoes and water. Stir as you boil it together for 2-3 minutes.

Cut longhorn or mild cheddar cheese in cubes to fit soup bowl by 1/3. Cover cheese with potato soup. Dice onion on top and sprinkle with a few drops of vinegar.

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BROWN POTATO SOUP

Potatoes, diced (amount not given)
Salt and pepper
3 tbsp. Crisco
4 to 5 tbsp. flour
2 onions, chopped (optional)

Cover potatoes with water. Add salt and pepper to taste and boil until tender.

Melt Crisco in frying pan until slightly bubbling. Add flour slowly, stirring constantly. Adjust heat, so that flour mixture browns slowly without sticking. Stir until mixture is thick and medium brown.

While potatoes are cooking at medium heat, slowly stir in flour mixture. Use caution as splattering will occur when hot mixture mixes with potatoes in water. Stir well. Soup will get thick. Add water to desired consistency. Simmer 20 to 30 minutes.

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POTATO SOUP

1 carrot, diced
1 stalk celery (with leaf), diced
1 tsp. parsley leaves
4 potatoes, cubed
2 tablespoons oil
1 tablespoon flour
1 small onion, diced
1 teaspoon caraway seed

In 2 quarts water, place carrot, celery, and parsley. Boil 15 minutes.

Add potatoes and boil 10 to 14 minutes more.

Put oil and flour in frying pan. Fry to a dark brown; add onion. Fry 10 minutes, stirring constantly.

Add 1 teaspoon caraway seed and 1/2 cup water and boil 10 minutes. Strain and add to soup and season to taste.

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GERMAN POTATO SOUP

4 medium potatoes, peeled and diced
1 onion, sliced
1 tsp. salt
Dash pepper
3 1/4 cups water
1 tbsp. butter
1 tbsp flour
3 cups liquid, drained from potatoes
chopped fresh parsley (for garnish)

Combine in saucepan the potatoes, onion, salt, pepper, water. Cook until potatoes are tender.

Heat in second saucepan the butter and flour. Allow butter and four to brown, stirring constantly.

Add the 3 cups liquid from potatoes. Cook until smooth. Add potatoes and onions and heat through. Sprinkle with parsley.

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Dear Sandee,

Here are four recipes for you to experiment with. I hope a recipe like your Grandmother's will turn up. If you get one of these close to the one you remember please share the final recipe with us.

Happy Cooking!

Betsy