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RAFFERTY'S POTATO SOUP ( Amber Tite Fairless)

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Rate this recipe 3.6/5 (28 Votes)

Ingredients

  • . VEGETABLES:
  • 1 ) 10-15 potatoes, peeled and chopped
  • 2 ) 1 large onion, chopped
  • 3 ) 2 carrots, chopped (I add more)
  • 4 ) 2 celery stalks, chopped (I add more)
  • Cover with water and cook until soft but not mushy. Drain vegetables in colander. Set aside.--------------------------------------------------------------------------------
  • . SOUP BASE:
  • 0 ) 1 can cream of mushroom soup
  • 1 ) 1 can cream of celery soup
  • 2 ) 1 cream cheese (8 oz.)
  • 3 ) 1 1/2 cups milk
  • 4 ) 4 tablespoons butter
  • 5 ) 2 teaspoons garlic salt
  • 6 ) 1 teaspoon salt
  • 7 ) 1 teaspoon pepper

Details

Preparation

Step 1

Mix all ingredients in stockpot using whisk to blend. Stir in reserved potato mixture. Keep on low heat and stir until well mixed.

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3. Toppings:

0) 1 cup shredded cheddar cheese
1) 12 slices bacon, fried and crumbled
2) 4 green onions, chopped

Ladle soup into bowl. Add desired topping ingredients. These toppings are optional. The soup is fantastic without them!

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