“A real crowd pleaser! Great served with Mexican cornbread! Add 2 cups cubed processed cheese, if you like. Top with bacon, cheddar, ham or green onions.” - by STKA
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
- In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
- Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
Nutrition
Amount Per Serving (10 total)
- Calories
- 220 cal
- 11%
- Fat
- 4 g
- 6%
- Carbs
- 41.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"Very good potato soup and I loved that it was done in 35 min! I cooked the potatoes in the microwave - meanwhile, I sauted the veggies. The veggies were willing and waiting at about the time the potat..." See moreoes were done. I did need to add much more milk - I think by the time it was said and done I had used a total of 2 1/2c of milk. Also, I added apprx 2oz of Velveeta cheese, a small handful of bacon bits, a few dashes of dried parsley and S&P. Stirred together until the cheese was melted and all was heated through. My family was very pleased with the soup and my daughter had 3 small bowl! Thanks Tina for the basic, easy, & tasty recipe!"
SOONERMEL
"This was a very yummy, very easy recipe. I didn't have any cream of potato soup on hand, so I subbed one can of condensed cheddar soup and one can of condensed pepper jack soup, and it turned into a ..." See moregreat cheesy potato/veggie soup. Reminded me of Marie Callendar's. Thanks for sharing!"
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