Creamy Irish Potato Soup





2 tbsp. butter OR margarine
4 green onions, sliced
1 stalk celery, sliced
1 can (14 oz.) Swanson(R) Chicken Broth (1 3/4 cups)
1/8 tsp. black pepper
3 medium potatoes (about 1 lb.), peeled and sliced 1/4" thick
1 1/2 cups milk


Directions: HEAT butter in saucepan. Add onions and celery and cook until tender. ADD broth, pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender. PLACE half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through. Serves 5. Serve with a spinach salad with honey mustard vinaigrette and Pepperidge Farm(R) Hot & Crusty Rolls. Prep Time: 15 min. - Cook Time: 30 min.

Click Here To Return To The Recipe List

This Page Generated By:
Cookbook Wizard For Windows Recipe Software