Loaded Potato Soup II recipe

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Ingredients

8 potatoes, peeled and cubed
1 teaspoon salt
2 tablespoons butter
2 stalks celery, diced
2 carrots, shredded
1 large onion, diced
2 (10.75 ounce) cans condensed cream of potato soup
1 cup milk

Nutrition Info

220.4 calories
carbohydrate: 41.9 g
cholesterol: 10.5 mg
fat: 4 g
fiber: 4.4 g
protein: 4.8 g
saturatedFat: 2.3 g
servingSize: -
sodium: 668.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.

  2. In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.

  3. Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

Recipe Yield

10 servings

Recipe Note

A real crowd pleaser! Great served with Mexican cornbread! Add 2 cups cubed processed cheese, if you like. Top with bacon, cheddar, ham or green onions.

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