Saturday, September 19, 2009

Potato Soup


Potato Soup

8-10 medium sized potatoes, peeled and diced
1 medium onion, chopped
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. package of cream cheese, cubed
1 stick of butter
1 cup of milk
3 tsp. garlic salt

salt and pepper, to taste

In a large saucepan, combine potatoes and onions in enough water to cover the potatoes and onions and cook until tender. Add cubes of cream cheese and stir until melted. Remove from heat and add butter, soups, milk, garlic salt and salt and pepper. May top with green onions, cheese, and bacon bits.

Thanks so much, Bridgette.

5 comments:

Erica Davis said...

Yum! That sounds awesome- I think I know what I'm making 2marro

Kado! said...

that recipe sounds delish!! I love soup in the fall...can't wait to try it!!!!

..I just had to laugh because the advertisement listed next to your recipe that included a stick of butter and cream cheese said "Trim Belly Fat"!!! ;) lol!

alliekat said...

Just so I can win the LAME-O question of the day award...to drain or not to drain...the water that is?!?
It sounds great...I just want to make sure I don't screw it up. I hate peeling potatoes!
Thanks!

Randi said...

@alliekat - I was wondering the same thing! :-) My husband just made this for me today, he drained the water. It turned out amazing!! It's nice and thick like at a restaurant. The more water you leave in, the more thin it will be, so it's basically your preference on thick or thin potato soup!!

gibshad said...

Sorry I left that part out...you do not drain the water. Because you only put enough water to cover the potatoes and onions, you will not have much water left when it has finished cooking. I prefer this recipe over any restaurant ...everyone should try it!