Red Potato Soup

SUBMITTED BY: Lee Benson PHOTO BY: Lucidmez

"This recipe is great for any family gatherings and if there is any left over, it tastes even better the next day."

SERVINGS & SCALING

Original recipe yield: 16 servings

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INGREDIENTS

8 red potatoes, cubed
1 onion, chopped
1 (49.5 fluid ounce) can chicken broth
1/2 cup margarine
2 tablespoons celery seed
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 1/2 teaspoons seasoning salt
8 cups milk

READ REVIEWS (2)

DIRECTIONS

In a large saucepan over high heat combine the potatoes, onion, broth, butter or margarine, celery seed, garlic powder, ground black pepper, onion powder and seasoning salt.
Bring to a boil, then reduce heat to medium low. Simmer for about 15 minutes, or until potatoes are tender. Add the milk, heat through and serve.

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REVIEWS

Reviewed on Sep. 30, 2007 by trinawittler

This was a very tasty soup. Of course using the red potatoes, the soup stayed chunky. I like my soup a bit thicker, so I would have mashed up some of the potaoes to my liking. Great flavor though. I didn't have an onion so I used onion flakes, didn't have celery seeds, but we used celery salt to our liking, and was very tasty!

1 user found this review helpful

Reviewed on Jul. 7, 2007 by Nikki

This was great! We found that the second day that there seemed to be too much milk - I suggest using about 2/3 what it calls for, otherwise it tastes simply like milk with a touch of potatos. Also, we tried it again (with less milk and added spinach and browned ground beef - very yummy!

1 user found this review helpful