Cream of Potato Soup

In a pot, combine potatoes, milk, broth, yellow onion, celery salt, and Nature's Seasonsings. Bring to a boil. Lower heat and simmer until potatoes are tender. Remove from heat. Take half of the potatoes and broth and puree in a blender until smooth. Return to the pan and stir in sour cream. Serve sprinkled with parsley and green onions.

Serving Size: 9 1/2 ounces
Servings per Recipe: 6
Calories: 125
Total Fat: 0.544 grams
Saturated Fat: 0.173 grams

From Susan's Book:

Fab Ideas
This is so thick and creamy that it can easily be a main course with a salad and some fab dinner rolls.

Or you can always maintain the tradition of the fancy soup before the meal with this.

Be as fancy schmancy as it gets just by adding two chopped sauteed leeks (white part only) and, bingo, you've got vichyssoise.

We should change the name of this soup to Versatile Cream of Potato Soup because if you add one cup of chopped spinach (squeeze the juice out of the spinach first) and blend with a squeeze of lemon, you've got cream of spinach soup.

Last but not least, on the most versatile soup on the planet, your Cream of Potato Soup is a perfect base for other vegetable soups, Add chopped steamed veggies, and what do you think you have? Sure, vegetable chowder!!!!

The Amazing Cream of Potato Soup.