Creamy Irish Potato Soup Recipe

[Guest guest]

Here is a recipe some of you maybe want to try post-op. I got it

from 's Tasty Tuesdays. Thought I would pass it along. For

those that can have progressed to soft foods, I also have a great

recipe for green bean/artichoke casserole if any of you are

interested. Let me know!

Best wishes to all!

Dale

's® Creamy Irish Potato Soup

Smiles around the table are your reward for serving this satisfying

supper soup.

Our users have rated this recipe Excellent

Prep Time: 15 min. Cook Time: 30 min.

INGREDIENTS:

2 tbsp. butter OR margarine

4 green onions, sliced

1 stalk celery, sliced

1 can (14 oz.) Swanson® Chicken Broth, (1 3/4 cups)

1/8 tsp. black pepper

3 medium potatoes, (about 1 lb.), peeled and sliced 1/4 " thick

1 1/2 cups milk

DIRECTIONS:

HEAT butter in saucepan. Add onions and celery and cook until tender.

ADD broth, pepper and potatoes. Heat to a boil. Cover and cook over

low heat 15 min. or until potatoes are tender.

PLACE half the broth mixture and half the milk in blender or food

processor. Cover and blend until smooth. Repeat with remaining broth

mixture and remaining milk. Return to pan. Heat through.

Serves 5.

Tips

Serve with a spinach salad with honey mustard vinaigrette and

Pepperidge Farm® Hot & Crusty Rolls. For dessert serve fresh fruit

salad.

Enjoy,

's Kitchen