3 tablespoons butter
1 cup onion, chopped
2 cloves garlic, minced
4 cups potatoes, peeled and cubed
2 cans (21 oz) cream of chicken or mushroom soup
2 soup cans milk
Salt and pepper
How to make this recipe:
Melt butter in a large saucepan. Add onions and garlic, cooking until soft. Add potatoes and enough water to barely cover the potatoes. Cook, covered, until potatoes are tender (15 to 20 minutes). In a medium-sized bowl, mix together soup and milk. Pour soup mixture into potato mixture and stir. Heat but do not boil. Season to taste. Notes: Note: I often add clams for an easy-to-make clam chowder, ham, or corn and bacon for corn chowder. There is no end to the possibilities you could come up with. Served with fresh homemade bread, you can't beat the feeling of comfort a bowl of potato soup brings on a cold winter's day.
Recipe from: Rachel Paxton - Creative Homemaking
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