Servings: 4
Calories: 343kcal
Equipment
- A large pot with a lid
- Simmer
- measurement cup
Ingredients
- 6-7 large yellow potatoes
- 1 large onion
- 1 can Cream Of Mushroom
- 1 can Celery Soup
- 1 tsp garlic powder
- 1½ cup milk
- 8 oz cream cheese
- ½ stick butter melted
- Salt and pepper to taste
- Shredded cheddar, bacon bits, and chives for topping
Instructions
- Cut your potatoes, onion, and celery into small cubes. Place the potatoes and onion in a large pot and cover with water.
- Add 1 teaspoon of garlic powder and salt to taste. Bring to a boil over medium-high heat, reduce heat to low, cover slightly, and allow to simmer for 15-20 minutes or until potatoes are tender.
- Drain off the excess liquid, and return the vegetables to the pot.
- Add one can of cream of mushroom soup, 1 can of celery soup, and 1 ½ cups of milk to the pot. Stir gently to combine all ingredients.
- Cut the cream cheese into cubes and add to the pot. Stir gently over low heat until the cream cheese is melted and has combined with all other ingredients.
- Add butter to this mixture and stir to combine. Season with salt and pepper as desired. Allow soup to cook for an additional 10 minutes on low heat.
- Serve topped with shredded cheddar, bacon bits, and chives as desired.
Video
Notes
- You can also use vegetable or chicken broth instead of water for more flavor to add to the soup.
- If you want to add some greens to your soup, you can add a few handfuls of spinach at the end. It will cook quickly and give a nice color to your soup.
- To make this soup vegan, you can replace the cream cheese with vegan cream cheese, or skip it altogether.
Nutrition
Calories: 343kcal
Tried this recipe?Let us know how it was!