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I've been wanting to make potato soup from scratch for while... you know, instead of the dehydrated version....SO GOOD!
1. Peel and cube the potatoes. Load all the cubed potato chunks into your favorite pot and pour enough water over them to just cover. Boil for about 30 minutes or until the potatoes easily squish against the side of the pot.
2. When the potatoes are almost done, melt one stick of butter in a large sauce pan and add onions and garlic. Cook only until soft, you don't want them caramelized!
3. Drain potatoes, then dump all the other ingredients into the pot and stir. If you like your soup runny, ladle a couple scoops into a blender and give it a whirl, then mix it back in with the rest. Like it thick? Just smash with a fork
- 5 lb bag of russet potatoes peeled and cubed
- one large red onion, diced
- 2 cloves garlic, diced (or more to taste)
- 2 cans veggie broth
- 1 can Campbell's cream of celery soup
- 1 stick butter
- one cup heavy cream
- cheddar cheese (the more the better)
- sour cream
- salt and pepper to taste
- bag of rolls for dipping
1. Peel and cube the potatoes. Load all the cubed potato chunks into your favorite pot and pour enough water over them to just cover. Boil for about 30 minutes or until the potatoes easily squish against the side of the pot.
2. When the potatoes are almost done, melt one stick of butter in a large sauce pan and add onions and garlic. Cook only until soft, you don't want them caramelized!
3. Drain potatoes, then dump all the other ingredients into the pot and stir. If you like your soup runny, ladle a couple scoops into a blender and give it a whirl, then mix it back in with the rest. Like it thick? Just smash with a fork
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Sounds delicious! Potato soup is one of my favorites. I'll have to try your recipe next time!
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