Ingredients45 m servings 220 cals
- 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.
- In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
- 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.
Per Serving: 220 calories; 4 g fat; 41.9 g carbohydrates; 4.8 g protein; 10 mg cholesterol; 668 mg sodium. Full nutrition
ReviewsRead all reviews 12
Very good potato soup and I loved that it was done in 35 min! I cooked the potatoes in the microwave - meanwhile, I sauted the veggies. The veggies were willing and waiting at about the time the...
This was a very yummy, very easy recipe. I didn't have any cream of potato soup on hand, so I subbed one can of condensed cheddar soup and one can of condensed pepper jack soup, and it turned i...
This recipe is wonderful. Very easy to make and tasty. My teenage son made this soup for his friends at Christmas and was a big hit.
This recipe was so quick, easy, and tasty. I'd make it again in a heartbeat! I'm not much of a meat fan and this recipe had lots of flavor without the need for bacon or ham.
This was a great soup - and easy to make without a ton of ingredients. I added an extra carrot and celery stalk, and I threw in a couple of additional small potatoes that I had in the pantry - ...
Very good soup, tastes better than what I got out in a restaurant. Easy to make and good
Good, but didn't sautee celery long enough and it was crunchy in my soup. :( Added 2 oz velveeta and parley. Easy and pretty good! Oh and I put at least 2 1/2 to 3 C of milk in it for my pref...
I almost hesitate to give a glowing review to a recipe that is just adding vegetables to canned soup but I have to say that this was very good. I halved the recipe. I used about a dozen small ...