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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

No Fuss Potato Soup Recipe

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This recipe for No Fuss Potato Soup is from Emilie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (32 oz pkg). frozen has brown potatoes
1 medium onion, chopped
1 141/2 oz. can chicken broth
2 cups water
1 10 3/4 oz. can cream of celery soup, undiluted
1 12 fl. oz. can lowfat evaporated milk
Directions:
Directions:
Wash hands and surfaces.
Combine first four ingredients in large soup pan. Bring to a boil. Cover and reduce heat. Simmer for about 30 minutes.
Stir in soup and milk.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Shredded hash brown pototoes make a thicker soup, while souther-style potatoes (cubed) hash brown proatoes make a chunkier soup.

 

 

 

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