Creamy Potato Soup (makes about 4 quarts)
butter or oil as needed
1 large onion, chopped
3-4 stalks celery, sliced
6 cups water, potato water, or vegetable broth
1 package (30 oz) frozen shredded hash brown potatoes
2 cans condensed cream of celery soup (low fat/low sodium is fine)
4 oz processed cheese (Velveeta) cubed
OR 6 slices American cheese (more is okay, too)
1 cup sour cream (reduced fat should be fine, although I haven't tried that yet)
1/2 tsp salt (taste completed soup first!)
1/4 tsp white or black pepper
parsley, chopped, optional
optional garnishes: shredded cheese, green onions or chives, bacon bits
- Saute onion in butter or oil until tender but not brown.
- Add celery and saute until almost tender.
- Add potatoes and water; bring to a boil. Simmer a few minutes, until potatoes are tender.
- Add canned soup and cheese; stir until cheese is melted.
- Add sour cream and optional parsley. Taste to see if salt and pepper are needed. Warm through, but do not boil once the sour cream is added.
- Serve topped with optional garnishes. They make it taste like a deluxe baked potato!
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