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Creamy Potato Soup


8-10 med Idaho potatoes - cubed
1 small onion - chopped
3 stalks of celery - chopped
1/2 - 3/4 cups chopped or shredded carrots
1 can Campbells cream-of-celery soup
1 can Carnation Evaporated milk
1-2 cubes chicken bouillon
1 stick Parkay margarine
4-5 slices Kraft American cheese
4-5 strips bacon (fried crisp and crumbled)
Instant Mashed Potatoes
salt and pepper to taste


Place potatoes, onions, celery and carrots in large sauce pan, cover with cold water. Cook on medium/high heat till almost done. Do not drain water. Mix celery soup and canned milk together and add to pan. Add margarine, bacon, bouillon and cheese. Simmer till done, adding small amounts of instant potatoes to thicken. Salt and pepper to taste.

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Nutritional Information
Per Serving

no nutrition information available

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