1 tsp garlic salt
1 can cream of celery
2 cans cream of chicken
1 stick butter
1 (8 oz.) pkg. cream cheese
1 soup can of milk (or evaporated milk) per can of soup
Peel, chop into cubes and boil potatoes with garlic salt until tender. Combine soups and 3 cans of milk with butter and cream cheese. Stir on low heat until melted and blended. Gently stir in potatoes and simmer until thoroughly heated. Salt and pepper to taste. I like to put this in the crockpot for family dinners so it stays nice and warm while it’s being served.
Categories: Cream Soups, Crock Pot, Soups & Stews
Submitted by: kentuckyfarmgirl on January 17, 2011
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