Potato & Herb Soup

Robert Priddy


Make you a pan of cornbread to go with this and you got yourself a meal.

★★★★★ 3 votes


2 lb
yukon gold potatoes -- peeled & chopped
2 1/2 c
chicken broth
1 c
1 (10 oz) can(s)
cream of mushroom
1 (10 oz) can(s)
cream of celery
1 c
vidalia onions -- diced
1/2 c
celery -- diced
1/2 c
carrots -- diced
1 Tbsp
roasted garlic -- minced
2 tsp
parsley & chives -- dried
1 tsp
thyme & rosemary


1Place veggies in pot and cover with broth. Cook until tender.
2May need to remove some of the broth before you add the rest of the ingredients. Depending on consistency.
3Then add herbs, milk, and canned creams. Cook until soup is creamy and done.

About this Recipe

Course/Dish: Vegetable Soup