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Mashed Potato Soup


2 tablespoon butter
2 carrots, peeled and chopped
1 stalk celery, chopped
1 onion, peeled and chopped
2 cups cream
1 cup mashed potatoes
Salt and pepper to taste
Chopped parsley

Melt butter in saucepan and sauté carrots, celery and onion until tender. Add cream and heat almost to a boil. (Do not boil.) Add potatoes and stir until blended. Season with salt and pepper. Garnish with chopped parsley.

Serves 4.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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