No Cheese Potato Soup

1. 1

   Cook potatoes in enough water with salt to cover them. Cook until tender, approximately 20 minutes at a rolling boil. In a seperate pan, cook the carrots and celery in the chicken bouillon cubes until tender. When done, add your onions into the hot mixture.The onions will cook clear in a few minutes. When potatoes are done, drain some of the water, reserving the broth. Add the carrots, celery, chicken boullion and onion mixture to the potatoes. Add the cream soups. Add some potato broth (or water) back into pot until you get the thickness or thinness you like. Add salt and pepper to taste. Simmer until soups and broth have married. Enjoy! And trust me, you will enjoy.

* Per serving · 4 servings · Values may vary.

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