Sunday, March 21, 2010
Pot o' Gold Potato Soup
We traditionally make this recipe sometime around St. Patrick's Day. We love how creamy, cheesy, and delicious it is (not to mention how quick it is to make)!
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 cans (14-1/2 ounces each) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1 cup shredded sharp cheddar cheese
3/4 teaspoon garlic salt
1/8 to 1/4 teaspoon chili powder
1/2 cup sour cream
In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, garlic salt and chili powder. Reduce heat and add cheese. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil). Yield: 6 servings.