Tricia’s Potato Soup

By carvalhohm

Ingredients

• 2 stalks celery, sliced
• 1 med. onion, chopped (or equiv. frozen chopped onion)
• 2 T margarine, melted
• 6 med potatoes, peeled and cubed (1/2 a 5 lb bag = $1.98. For our family $3.97)
• 2 carrots, sliced
• 3 cups water
• 5 chicken bullion cubes (I use chicken broth pulled from the freezer (free!) or one can chicken broth)
• 3/4 tsp seasoned salt
• 1/2 tsp dried thyme
• 1/2 tsp rosemary
• dash garlic, pepper
• 2 cups milk
• 1 cup shredded cheddar cheese

Details

Servings 6
Adapted from 5dollardinners.com

Preparation

Step 1

*Slow cooker:*
Skip cooking the celery and onion in butter.
Put all but last two ingredients in slow cooker. Cook on low 5-7 hrs.
Mash vegetables until a smooth but a bit chunky texture.
Add last two ingredients before serving.

*Stove top:*
Saute celery and onion in butter in large Dutch oven.
Add next 9 ingredients.
Cover and simmer about 20 minutes.
Remove from heat, mash vegetables with potato masher.
Add milk and cheese.
Cook, stirring, until cheese is melted.

Cost $2.50 – doubled for our family approximately $5.00