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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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A simple recipe, but so-o good! Make this and transfer it to your crockpot to keep warm. This is a really welcome soup on cold winter's nights. Don't forget some crusty bread or oyster crackers! Ingredients:
2 lbs potatoes, peeled and cut into bite-size pieces (yukon gold suggested) |
1/2 cup onion, chopped |
4 ounces velveeta cheese |
3 tablespoons butter |
2 (10 3/4 ounce) cans condensed cream of celery soup |
1 quart milk (4 cups) |
2 cups sour cream (16 oz.) |
salt and pepper |
Directions:
1. Boil potatoes and onions in just enough water to cover. Do NOT drain.
2. Add remaining ingredients saving the sour cream for last. Whisk in the sour cream and do not allow to boil. Add salt and pepper to taste. Simmer 5-10 minutes, stirring often.
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