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Cheesy Potato Chowder




Source of Recipe


Brandy
Cheesy Potato Chowder

1 can low-sodium, lowfat cream of celery soup
3 oz. cream cheese (When I doubled the recipe, I just used the whole 8 oz.)
2 cups low-sodium chicken broth
2 1/2 cups cubed unpeeled red potatoes
1/4 cup chopped green onion
1/2 cup finely shredded cheddar cheese, divided (I used shredded sharp cheddar)
sliced green onion

I doubled all of the ingredients above except the potatoes and I also crumbled up some bacon to serve on top of soup, it was wonderful! Oh and and added some salt and pepper!

* In a large saucepan combine celery soup and cream cheese: place over med. heat. Cook, stirring constantly, until smooth. Stir in chicken broth. Add potatoes, onion, and black pepper to taste. Simmer uncovered 30 minutes or until potatoes are tender (I smashed the potatoes a little at this point so it wasn't all chunks of potato), stirring occasionally. Remove from heat and stir in 1/4 cup of the cheese, stir until smooth. Top with remaining 1/4 cup cheese (crumbled fried bacon, if you like) and sliced green onion and serve.
Serves 4 (which is why I doubled!)