Potato Soup with Vegetables Recipe

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Sour cream and cream of mushroom soup make this potato soup even creamier than you can imagine. The vegetables add texture and flavor for this soup to soon become a favorite.
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Ingredients
  • 5 stalks celery, chopped
  • 1 onion, chopped
  • 1 stick butter
  • 5 cups water
  • 4 chicken bouillon cubes
  • 9 potatoes, chopped
  • 1 can cream of mushroom soup
  • 8 ounces sour cream
  • salt and pepper, to taste
  • 1 teaspoon parsley flakes
Container: Soup pot
Directions
PREP
45 mins
COOK
40 mins
READY IN
1.5 hrs
  • Sauté celery and onion in butter.
  • Add water. Bring to a boil. Once it starts to boil, add in 4 chicken bouillon cubes.
  • Add potatoes (chopping into whatever size you prefer) to boiling water. (The smaller the potatoes you chop, the thicker the soup will be).
  • Cook until potatoes are tender.
  • Add the cream of mushroom soup and sour cream. Stir in.
  • Add salt, a lot of pepper, and parsley flakes; simmer. The longer it cooks, the thicker it will be.
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