Total Time
1hr
Prep 20 mins
Cook 40 mins

This is a potato soup that can be served as a side or main course. Very feeling and heart healthy if you use fat free margarine.

Ingredients Nutrition

Directions

  1. Peel and slice 3 potatoes/chop or dice the last potato with skin on.
  2. Cover diced potato with water.
  3. Simmer until tender.
  4. Take the 3 peeled and sliced potatoes,sliced celery and chopped onion and saute in 1 1/2 table spoons margarine.
  5. Add boiling water to cover.
  6. Add bay leaf and cook until very tender.
  7. Put the 3 potatoes celery and onion in the blender, blend to liquefy.
  8. Pour back in pan.
  9. Add the chicken broth and cubed potatoes.
  10. Add water to thin.
  11. Sprinkle with cheddar cheese and green onion tops before serving.

Reviews

(7)
Most Helpful

Added another potato and a small can of creamed corn. Made it creamy with a small can of skim evaporated milk. Really nice.

Sueie February 26, 2002

A little bland, but still delicious.

LikeItLoveIt October 30, 2001

I substituted pepper jack cheese for the cheddar. Yummy.

Chef_wench November 27, 2005

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