Mary Santoroski

Potato Soup

Salads, Soups & Vegetables
At a glance
Contributor
Mary Santoroski
Images
0
Status
Published

Description

Peel and cube potatoes and onion.

Place in a soup pot and fill with cold water just enough to cover. Add salt.

Bring to a boil, reduce to medium heat, and cook until potatoes are tender. Drain water.

Add cream cheese, stirring until dissolved, then add margarine.

Add both cans of soup and milk. Continue cooking over medium heat for 30 minutes.

Optional: top with bacon bits and shredded cheddar cheese.

Source Note

Original page 125. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 6 to 8 medium potatoes
  • 1 medium onion
  • 1/2 teaspoon salt
  • 1 stick margarine
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 3 cups milk
  • 8 ounces cream cheese, softened

Directions

Ordered steps keep the recipe easy to follow.

  1. Peel and cube potatoes and onion.
  2. Place in a soup pot and fill with cold water just enough to cover. Add salt.
  3. Bring to a boil, reduce to medium heat, and cook until potatoes are tender. Drain water.
  4. Add cream cheese, stirring until dissolved, then add margarine.
  5. Add both cans of soup and milk. Continue cooking over medium heat for 30 minutes.
  6. Optional: top with bacon bits and shredded cheddar cheese.