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Potato
Soup
Jackie Cook
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- 1 onion
- 3 carrots
- 3 stalks celery
- 1 12 oz. package of chopped broccoli
- 1 stick butter
- 3 cans chicken broth
- 3 cans condensed potato soup
- 1 8 oz. container of sour cream (regular, light or fat free)
- 1 lb. Velveeta (can be light)
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Chop first four ingredients fine and sauté in butter until tender. Put chicken broth in large pan and heat while sautéing vegetables. Add vegetables to chicken broth and cook 30 minutes. Add potato soup, sour cream and Velveeta to pot and simmer on low heat until cheese is melted and soup is warm.
Tip: Cut Velveeta into cubes for quicker melting.
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