Creamier Potato Soup
Source of Recipe
unknown
List of Ingredients
2 large baking potatoes
1/3 cup chopped onion
1/3 cup butter or margarine
1 10 3/4 ounce can cream of chicken soup, condensed
1 1/2 cups half and half
1/2 cup shredded carrots
1/3 cup thinly sliced celery
1/2 teaspoon salt
1/2 teaspoon pepper
parsley -- for garnish
shredded cheddar cheese -- for garnish
bacon -- cooked and crumbled, for garnish
Recipe
Scrub potatoes thoroughly and pat dry. Prick potatoes with fork.
Bake at 425°F. for 40-60 minutes. Let cool (can place in refrigerator
at this point). Cut potatoes in half lengthwise and scoop out each
potato. Discard skins (or save for baked potato skins).
In a large saucepan, cook onions in butter until tender. Add soup;
cook until bubbly. Add half and half, carrots, celery, salt, and
pepper. Stir thoroughly; cook until thickened and bubbly. Cook and
stir 1 more minute. Add potato pulp. Ladle into bowls. Garnish.
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