Scott's Recipe

Soup - Skinny Potato

Category: Chili, Chowders, Soups & Stews

1 (49 ½ oz) can chicken broth (about 6 cups)
¼ tsp pepper
3 small onions, sliced
3 stalks celery, sliced
10 medium potatoes (about 3 lbs), peeled and sliced ¼” thick
2 cups milk


1. In saucepan mix the broth, pepper, onions, celery and potatoes. Heat till boiling and then reduce heat to low. Cover and cook 15 minutes, or until vegetables are tender.
2. Remove from heat.
3. In a blender or food processor; blend half the broth mixture and 1 cup milk until smooth. Repeat with remaining broth mixture and remaining milk. Return to pan. Heat through.