The air has had a chill to it and the calendar tells me it is Fall. So bring on the soups and stews and roasts and casseroles! Bring on a larger size pants! Ugh. I hate that last part.
I loved when my Mom made potato soup when I was a kid. We didn't have it very often, usually when there wasn't anything else in the house. I can guarantee that it was a much lighter soup too. Nonetheless, I love making this soup every once in a while. It warms you up completely and comes together quickly too!
This recipe was clipped from the food section of The Columbus Dispatch back in 1998. So I've been making this for a few years now!
Creamy Potato Soup
Here's What You Need:
3 cups water
1 can cream of celery soup
4 chicken bouillon cubes
6 cups diced and peeled potatoes, uncooked
2 cups milk
9 oz. can mild cheddar cheese dip
4 oz. sour cream
2 Tablespoons flour
2 cups milk
Here's What You Do:
Combine the water, celery soup, bouillon, potatoes, and 2 cups milk. Cook until the potatoes are almost done. Add the remaining ingredients and continue to cook until the cheese dip and sour cream are melted.
"This is not rocket surgery." Name that movie...
Just so you know, I do all I can to lighten this up. I use 1% milk, I use the hearty healthy version of the condensed soup and I use light sour cream. Those are about the only corners you can cut and still make this yummy soup. Enjoy!