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LOADED POTATO SOUP

Contributed By: DIANE | See all of DIANE's recipes
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Active Time:  15 Minutes
Total Time:  30 Minutes
  8 Servings
CREAMY RICH POTATO SOUP WITH VEGGIES TOO! BETTER THAN A LOADED BAKED POTATO...
RECIPE INGREDIENTS
1 Can (49.5 ounces)  Chicken Broth
1/4 teaspoon ground black pepper
3 small onions, sliced (about 3/4 Cup)
4 Garlic Cloves minced
3 stalks celery, sliced (about 1-1/2 Cups)
10 medium potatoes (about 3 pounds), peeled and sliced 1/4-inch thick (about 10 Cups)
2 Cups Broccoli tops
2 Cups DAISY Sour Cream
1 Cup shredded Cheese of choice
DIRECTIONS
Stir the broth, pepper, onions, garlic , celery and potatoes in a 6-quart saucepot. Over medium-high heat, heat to a boil. Reduce the heat to low.


Cover and cook for 10 minutes, then stir in the broccoli and cook until the vegetables are tender (about 5 more minutes). Remove the saucepot from the heat.


Place half of the broth mixture and 1 Cup of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining sour cream . Return to the saucepot and heat through.


Ladle into warm soup bowls and top each with some of the shredded Cheese.


Date Added: 01/25/2011
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