Creamy Potato Soup
Prep Time: 15 Min. Cook Time: 30 Min.
- 1 tablespoon margarine or butter*
- 1 stalk celery, sliced (about 1/2 cup)
- 4 green onions, sliced (about 1/2 cup)
- 1 can (10 1/2 ounces) Campbell's Condensed Chicken Broth**
- 1/2 cup water
- 1/8 teaspoon pepper
- 3 medium potatoes (about 1 pound), peeled and sliced 1/4-inch thick
- 1 1/2 cups milk***
- sliced green onion for garnish
Vegetarian Substitutes:
* I prefere margarine
** I prefere to use vegatable broth
*** I prefere to use Rich's Farm Rich Non-Dairy Creamer (for milk use half creamer and half water)
Directions:
1. In medium saucepan over medium heat, heat margarine. Add celery and onions. Cook until tender.
2. Add broth, water, pepper and potatoes. Heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until potatoes are tender. Remove from heat.
3. In blender of food processor place half the soup mixture and 3/4 cup milk. Cover and blend until smooth. Repeat with remaining soup and remaining milk. Return to sauscepan. Over medium heat, heat heat through, stirring occasionally. Garnish with sliced green onion. Serves 5.
For more recipes like this go to:http://www.campbellsoup.com
