Go Back

Aunt Chris's Potato Soup

Print Recipe
Prep Time 35 minutes
Servings: 6
Course: Soup
Calories: 251
Ingredients Method

Ingredients
  

  • 4 medium to large potatoes (I use Russet), large dice
  • 2 small to medium onions diced
  • 1 10 ¾ oz. can Cream of Celery Soup
  • 1 tablespoon butter
  • 3¼ cups milk (I use 2%)
  • ½ cup Half and Half
  • 1 teaspoon salt
  • ¼ teaspoon pepper
Toppings
  • shredded cheddar cheese
  • parsley
  • bacon crumbles

Method
 

  1. Place potatoes and onion in a pot and cover with water until they are covered by about one inch. Bring to boil and cook about 20 minutes until they are fully cooked and can easily be punctured with a fork.
  2. Drain the potatoes and onions, and then mash them slightly in the pot so there are lumps the size that you like. Add the remaining ingredients and mix well.
  3. Heat thoroughly on low heat, but do not boil.
  4. Ladle soup into bowls and garnish with the toppings of your choice!