Friday, September 20, 2013



  • 3 lb. russet baking potatoes, baked, peeled, and diced –leave on some of peel
  • 1 stick butter
  • 1 onion, chopped
  • ½  cup sliced celery
  • 1 T. parsley
  • Water to make 3 quarts
  • 2 T. chicken bouillon or chicken stock
  • 1 T. salt, or to taste
  • 1 teaspoon ground black pepper or to taste
Bring soup to a boil. Cook until celery and onions are tender.
Add last
·         1 can cream celery soup
·         2 cans evaporated milk or half and half
·         Potato flakes as needed to thicken
For garnish, optional
·         sour cream
·         shredded sharp Cheddar cheese
·         bacon, diced
·         Sliced green onion


In large kettle, sauté chopped onion and celery in butter. Add baked potatoes with about 2 qt. water and bring to a boil and add chicken bullion.  Reduce heat to medium or low. Cook, stirring frequently until soup thickens. Be careful not to let it scorch on the bottom. If desired, use potato masher to develop smaller bits of potato. Cover and simmer, stirring frequently, until the mixture is thickened. Stir in evaporated milk and cream of celery soup, salt, pepper, stirring constantly, until soup is hot. Serve the soup garnished with sour cream, bacon, cheese, and sliced green onion, if desired.