Ingredients
6 medium-size potatoes
1/2 onion
2 stalks celery
2 cups half & half milk
2 cans Swanson’s chicken broth
bacon bits
shredded cheddar cheese
Preparation
Peel potatoes and cut into 1-inch cubes. Place potatoes in a large pot and add the chicken broth where it covers the top of the potatoes. Boil for 20 minutes stirring periodically. Finely chop onion & celery and saute in olive oil until lightly browned. Add veggies to potato broth and stir in half and half milk.
Soup is best if left to simmer for 10-15 minutes until broth thickens.
Sprinkle cheese and bacon bits on top before serving!
Soup is even better the next day as leftovers! (if soup is too thick the next day, add some half and half milk to make it creamier).
