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Creamy Potato Soup

My kids loved this soup in the winter. We paired this with a salad and that was dinner for us.

Prep
Cook
Serves 8people
Ingredients
5
lb potatoes peeled and cubed 3 stalks celery 1 carton 1/2 and 1/2 (no fat)
skim milk or 1% 1 can celery soup 1 medium onion
1 1/2
tsp garlic 1/4 tsp pepper sour cream (lowfat)
1/2
cup of cheese 1 cup of cubed ham or 1/2 crumbles bacon (low salt)
1
cup of slivered carrot or chopped
Directions
1.
Saute’ onions, garlic, celery and ham. Saute til onions are clear and set aside. Put potatoes in the pot of water to boil with pepper, just like you would when you make mashed potatoes with enough water to cover potatoes. After about 15 take out a little more than ½ of the potatoes. (You should be able to poke potatoes and fork should be able to penetrate a little without breaking up the potato). Cook the rest of your potatoes with lid off until potatoes are mushy and then mash them up good. Add the carrots and sauted mixture. Stir and cook for a 10 minutes and then start adding milk and ½ and ½ a little at a time until it thickens a little. (I usually use more ½ and ½ than milk) Add ¼ cup sour cream. Stir and cook for a few more minutes. Serve with crumble bacon, cheese and sour cream on top. YUUUMMMYYYY!!!!

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