HEART WARMING POTATO SOUP
8-10 large potatoes, peeled, cubed
2 cans Campbell's Cream of Celery Soup
2 cans Campbell's Cheddar Cheese Soup
1 large onion, diced
salt
pepper, to taste
bacon bits (optional)
Cut potatoes into 1" to 1 1/2" cubes and add to boiling water (just enough water to cover potatoes). Add salt to water after it begins to boil. When potatoes are half done, add onion and the cans of Cream of Celery Soup, and Cheddar Cheese Soup. Cook on medium heat until potatoes are tender.
Reduce heat and simmer until desired thickness occurs. If thickening is taking too long, a small amount of instant potatoes may be added. Be careful not to add too much so that it doesn't get too thick.
Serve with or over cornbread and sprinkle with bacon bits. Season with salt and pepper to taste, if soup is too thick, add chicken broth to thin to desired consistency and taste, if soup is too thin, cook a little longer.
8-10 large potatoes, peeled, cubed
2 cans Campbell's Cream of Celery Soup
2 cans Campbell's Cheddar Cheese Soup
1 large onion, diced
salt
pepper, to taste
bacon bits (optional)
Cut potatoes into 1" to 1 1/2" cubes and add to boiling water (just enough water to cover potatoes). Add salt to water after it begins to boil. When potatoes are half done, add onion and the cans of Cream of Celery Soup, and Cheddar Cheese Soup. Cook on medium heat until potatoes are tender.
Reduce heat and simmer until desired thickness occurs. If thickening is taking too long, a small amount of instant potatoes may be added. Be careful not to add too much so that it doesn't get too thick.
Serve with or over cornbread and sprinkle with bacon bits. Season with salt and pepper to taste, if soup is too thick, add chicken broth to thin to desired consistency and taste, if soup is too thin, cook a little longer.
