April 3, 2009

Creamy Irish potato soup

2 tbsp. butter
4 medium green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth
1/8 tsp. ground black pepper
3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk

HEAT butter in saucepan. Add onions and celery and cook until tender.

ADD broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender.

PLACE half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through

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