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Pot o’ Gold Soup

★★★★★

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This soup has been in my recipe file from before internet days in our house. When I first saw this recipe I thought it a little crazy, it’s runny mashed potatoes! Seriously! You can tell from the picture that this time I included the celery, but I cut it very small. Sometimes the celery is left out. This is one of those great, everything is in the pantry, recipes. It has  a lot of flavor, the kids have always loved it, and it’s warm and filling. Just a warning, when you add the potato flakes it becomes a bit volcanic!

  • ¾ cup chopped celery
  • ¾ cup chopped onion
  • ¼ cup butter or margarine
  • 2 (14 ½ oz.) cans chicken broth
  • 2⅓ cups mashed potato flakes
  • cups milk
  • ½ cup Cheddar cheese
  • ¾ teaspoon garlic salt
  • ¼ teaspoon chili powder
  • ½ cup sour cream
In 3 quart saucepan, saute celery and onion in butter 2 minutes. Stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir 5 to 7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is Just before serving add sour cream and heat through, but do not boil.

Makes 6 servings
Source : Quick Cooking

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