Potato Soup

Christy Paxton's Note:

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.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 4 large potatoes
• 1 stalk celery
• 1 large onion
• 1 ½ teaspoons margarine
• ½ bay leaf
• 1 (14 ounce) can chicken broth
• 1 teaspoon cheddar cheese
• 1 cup green onion (the tops)

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

[Sueie]

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

[LikeItLoveIt]

A little bland, but still delicious.

[Chef_wench]

I substituted pepper jack cheese for the cheddar. Yummy.