I have made this recipe for YEARS!
I cut it out of some flyer that I received in the mail, and have long since forgotten where it came from.
I was never a fan of potato soup as a kid, but this one had me sold.
I think it’s the tang of the cheese and sour cream that makes it different?
That and I LOVE celery!
Serve it with some crusty sourdough bread and life just.got.good.
- 4 stalks of celery, chopped
- 1 cup Julianned carrots
- 2 small onion, diced
- 4 potatoes, cubed
- 4 Tablespoons butter
- 32 oz Chicken broth or a little more, make sure you cover the veggies
- 3 cans cream of potato soup
- 16 ounces sour cream
- 2 cups cheddar cheese, shredded, divided
- salt and pepper to taste
In your soup pot, melt butter. Add the celery and onion and saute for about 5-7 minutes.
Add potatoes and carrots, cover with chicken broth, cover and simmer for about 25 minutes, or until your veggies are your desired tenderness. ( I like mine a little firmer)
Add to this your cream of potato soup and sour cream, combine.
Add 1 cup of cheddar, stir.
Amount Per Serving: Calories: 563Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 106mgSodium: 1427mgCarbohydrates: 45gFiber: 6gSugar: 9gProtein: 16g