Prep 15 mins
Cook 30 mins
A recipe for potato soup was given to me by a friend and over the years I've modified it to suit my own taste. Every time I make this soup, I do something a little different, but this is the basic point from which I start. Prep and cooking times are approximate.
- 5 lbs yukon gold potatoes
- 1 small yellow onion
- 10 1⁄4 ounces 98% fat free condensed cream of celery soup
- 16 ounces French onion dip
- 2 cups 2% low-fat milk
- 3 ounces light processed cheese
- garlic powder
- Peel and dice potatoes. Chop onion. Place both in pot with just enough water to cover and boil until potatoes are just tender. Drain, leaving about 1 inch water in bottom of pot.
- Mash potatoes to the consistency of your liking (I like my soup a little chunky, so I mash about 1/2 of the potatoes and leave the other half as is).
- Add in cream of celery soup (you can use any kind of cream soup you may like if celery is not your favorite), milk (you may use less or more than 2 c, again depending on the consistency you may like), french onion dip (may use FF or Lite onion dip to lower calories or, sour cream may also be substituted for less of an onion taste) and cheese (I use 2% Velveeta).
- Add seasoning to your taste and gently mix until all ingredients are blended.
- Let simmer on low until cheese is melted, stirring occasionally.
Very good potato soup! Quick and easy too...I did decrease the amount of onion dip, because I wasn't sure if my onion was small. Next time I will use real garlic instead of garlic powder, just a personal preference. Made for PAC Spring 2010.