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Longhorn Potato Soup


  • 2 stalks celery, sliced/diced
  • 1 medium onion, chopped
  • 1 Tbsp. melted margarine
  • 6 med. potatoes, cubed
  • 2 carrots, grated
  • 3 cups water
  • 5 chicken bouillon cubes or 5 tsp. chicken bouillon granules
  • 3/4 tsp. seasoned salt
  • 1/2 tsp. crushed thyme
  • 1/2 tsp. rosemary
  • dash garlic powder
  • 2 cups milk
  • 1 cup grated Longhorn cheese


Saute celery and onions in margarine in a large pot until tender, but not brown. Add potatoes, carrots, water, bouillon or granules, salt, thyme, rosemary, garlic powder and pepper; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables. Add milk and cheese; return to heat, stirring constantly until cheese is melted. Serve hot and freeze remainder.


By Robin from Washington, IA


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