Hearty Potato Soup
1/4 c. Butter
3 green onions, finely chopped
2 carrots, grated
1 10-oz. Can chicken broth (you can add more to thin out)
2 10-oz. Cans cream of potato soup
2 potatoes, mashed
2 c. Shredded cheddar cheese (medium or sharp)
1 c. Sour cream
Salt & pepper to taste
Milk (optional - to thin out)
Melt the butter in a 3 quart sauce pan or Dutch oven. Add the green onions and carrots, and sauté until tender. Add the chicken broth and simmer, covered, for 20 minutes.
Throw in your baked potatoes and mash to desired consistency. Then stir in the potato soup, cheddar cheese, and sour cream. Cook low over heat until the cheese melts, stirring to mix well. Season with salt and pepper. Add milk if needed for the desired consistency. Serves six.
2 c. Shredded cheddar cheese (medium or sharp)
1 c. Sour cream
Salt & pepper to taste
Milk (optional - to thin out)
Melt the butter in a 3 quart sauce pan or Dutch oven. Add the green onions and carrots, and sauté until tender. Add the chicken broth and simmer, covered, for 20 minutes.
Throw in your baked potatoes and mash to desired consistency. Then stir in the potato soup, cheddar cheese, and sour cream. Cook low over heat until the cheese melts, stirring to mix well. Season with salt and pepper. Add milk if needed for the desired consistency. Serves six.
Happy Fall!
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