From Mardi Gras to St. Paddy’s day, there is no shortage of celebrations in March. Sautéed onion and celery add subtle flavor that make this creamy soup especially soothing and delicious. It is a scrumptious and easy-to-make recipe that brings a taste o’ the Irish.
Recipe courtesy of: Campbell’s Kitchen
- 1 tablespoon butter
- 1 stalk celery, finely chopped (about 1/2 cup)
- 4 green onions, sliced (about 1/2 cup)
- 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
- 1/2 cup water
- 1/8 teaspoon ground black pepper
- 3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
- 1 1/2 cups milk
- 1 Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onions and cook until they're tender, stirring occasionally.
- 2 Stir the broth, water, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Remove the saucepan from the heat.
- 3 Place half the broth mixture and 3/4 cup milk into a blender or food processor. Cover and blend until the mixture is smooth. Pour the mixture into a medium bowl. Repeat with the remaining broth mixture and milk.
- 4 Return the broth mixture to the saucepan and cook until the mixture is hot and bubbling, stirring occasionally. Sprinkle with additional sliced green onions, if desired.