5 large red pototoes (peeled/ diced)
1 medium yellow Vidalia sweet onion (diced)
3 stalks celery (sliced)
1 8 oz. brick of cream cheese
1 can cream of chicken soup
1 can cream of celery soup
1 tsp. garlic powder
2 cups milk
2 cups water
2 tbs. real butter
Cooked crumbled bacon and shredded cheddar cheese for garnish
-In a large stockpot, over medium heat, cook the potatoes, onions and celery in 2 cups of water; covered until done (about 20 minutes-you want them to be soft, but not falling apart). Add in cream cheese and butter; stir until melted. Then, in a large bowl, mix together milk, soups and garlic. Slowly pour this into your stockpot. Cover and simmer for at least 15 min's. Top with bacon and cheese. Serves 4-6. Enjoy!
This soup is so velvety and smooth. I'd rank it right up to my fav!
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