Ingredients Jump to Instructions ↓

  1. 8 cups water

  2. 6 large potatoes, peeled and sliced paper-thin

  3. 1 onion, chopped

  4. 4 stalks celery, chopped, with leaves salt and pepper to taste

  5. 4 cups half-and-half

  6. 2 tablespoons margarine

  7. 2 (11 ounce) cans condensed cream of Cheddar cheese soup

Instructions Jump to Ingredients ↑

  1. In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender. Once tender, mash soup with a potato masher, and add butter and cream. Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.


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