Potato Soup

1. 1

   Cut up potatoes; dice up onion, celery and garlic.

2. 2

   Saute onion, celery and garlic in butter/margarine.

3. 3

   Add potatoes and just enough water to cover potatoes.

4. 4

   Add parsley, bay leaves and basil.

5. 5

   Cook on low heat until potatoes are soft enough to mash. Remove from stove and cream potatoes; thin with Carnation cream and milk (add more if needed).

6. 6

   Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.