Gwyn’s Potato Soup
6 to 8 potatoes, peeled and cubed, cover to top with water and cook. Do not drain after cooking.
3/4 stick butter
1/2 cup milk
1 to 2 cans of either cream of chicken or mushroom soup (I used 1 can cream of mushroom soup)
1 chopped onion
1 tsp. garlic salt
1-8 ounce cream cheese
salt and pepper
Top with cheese, bacon bits, and/or green onions, for garnish.
My friend Gwyn’s daughter in law prepared this soup for a family gathering. I modified the recipe by adding the chopped celery.
Add all other ingredients, after the potatoes are cooked. I cubed the cream cheese. It takes awhile to melt. I heated the soup, after adding the cream cheese, over medium heat, stirring occasionally. The milk was added just before serving.
This is a delicious soup. I’ll make it again.
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