Loaded Potato Soup II

SUBMITTED BY: STKA

"A real crowd pleaser! Great served with Mexican cornbread! Add 2 cups cubed processed cheese, if you like. Top with bacon, cheddar, ham or green onions."

RECIPE RATING:

Read Reviews (4)

Review/Rate This Recipe

PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

8 potatoes, peeled and cubed
1 teaspoon salt
2 tablespoons butter
2 stalks celery, diced
2 carrots, shredded
1 large onion, diced
2 (10.75 ounce) cans condensed cream of potato soup
1 cup milk

DIRECTIONS

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.

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REVIEWS

Reviewed on Jan. 10, 2004 by DREGINEK

Very good potato soup and I loved that it was done in 35 min! I cooked the potatoes in the... MORE

Reviewed on Nov. 1, 2004 by SOONERMEL

This was a very yummy, very easy recipe. I didn't have any cream of potato soup on hand, so I... MORE

Reviewed on Dec. 22, 2003 by Debbie

This recipe is wonderful. Very easy to make and tasty. My teenage son made this soup for his... MORE

Reviewed on Jan. 4, 2005 by SLHAPPY

Very good soup, tastes better than what I got out in a restaurant. Easy to make and good MORE

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Nutritional Information

Loaded Potato Soup II

Servings Per Recipe: 10

Amount Per Serving

Calories: 226