½ stick butter
7-8 potatoes with skins
2 cans c of chicken soup (1 c of celery can be
substituted)
1 tsp garlic salt
1-2 onions
8 oz. Cream cheese
1 ½ c milk
Boil potatoes and onions for about 25 minutes or until tender. Meanwhile mix together butter and cheese, melt in saucepan. Add soup, garlic salt, and milk. Salt and pepper to taste. Drain water from potatoes (reserve some for thinner soup) and add cream mixture. Yummy with bread bowls!
- Jahnelle Wengler
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