Monday, April 18, 2011

Potato Soup

Potato Soup
Submitted by Ann Kelly

bag of dice frozen potatos
1 (or 2) can chicken broth (I used homemade)
1 TBS parsley flakes
8 oz cream cheese
1 can cream of celery soup
1 1/2 cup shredded cheddar
salt, pepper, garlic, celery salt to taste
Milk

boil poatoes with chicken broth and parsley and enough water to just cover the potatoes. Once they are very tender reserve about 1 1/2 cup of the broth. Drain and return to pan.


Add all other items ( I mix with my submersion blender before adding so it mixes easier but you don't have to.) add milk and broth until you have it to the thickness you wish.


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