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Name: Maggie’s Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set

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INGREDIENTS

INSTRUCTIONS

Ingredients:

-3tbsp olive oil

-1 medium yellow

-2 stalks celery sticks

-3 potato’s peeled and cubed (I’ve tried it with the skin on and it works well too)

-2 large carrots peeled and cubed

-6 cups chicken broth (I usually use bouillon and eyeball the amount of water just over the potato’s/carrots. You can add more after blending if needed)

-1/4 tsp regular salt

-1/2 teaspoon seasoning salt /crazy mixed up salt (more to taste)

-1/4 teaspoon white pepper

-1/4 teaspoon ground red pepper - more if you want extra spice

-2 x 16 oz cans of Great Northern Beans

-1 (8 ounce) package cream cheese, cut into chunks

Directions:

1. Heat olive oil in a large pot. Add chopped celery, onion and regular salt. Cook until onions are translucent.

2. While that’s cooking, peel and chop the potatoes and carrots.

3. Combine broth, potatoes, carrots, and spices.

Boil on medium heat until potatoes are tender.

4. Reduce to low heat. Use an immersion blender to blend to your desired thickness or mash some by hand for a chunkier soup.

5. Add cream cheese.

Heat, stirring frequently, until cheese melts.

6. Rinse and add the beans.

Enjoy ??

NOTES

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Maggie’s Potato Soup

Ingredients: 
-3tbsp olive oil
-1 medium yellow 
-2 stalks celery sticks
-3 potato’s peeled and cubed (I’ve tried it with the skin on and it works well too)
-2 large carrots peeled and cubed
-6 cups chicken broth (I usually use bouillon and eyeball the amount of water just over the potato’s/carrots. You can add more after blending if needed) 
-1/4 tsp regular salt 
-1/2 teaspoon seasoning salt /crazy mixed up salt (more to taste)
-1/4 teaspoon white pepper 
-1/4 teaspoon ground red pepper - more if you want extra spice
-2 x 16 oz cans of Great Northern Beans
-1 (8 ounce) package cream cheese, cut into chunks
 
Directions:
1. Heat olive oil in a large pot. Add chopped celery, onion and regular salt. Cook until onions are translucent.
2. While that’s cooking, peel and chop the potatoes and carrots.
3. Combine broth, potatoes, carrots, and spices. 
Boil on medium heat until potatoes are tender. 
4. Reduce to low heat. Use an immersion blender to blend to your desired thickness or mash some by hand for a chunkier soup.
5. Add cream cheese. 
Heat, stirring frequently, until cheese melts.
6. Rinse and add the beans.

Enjoy ??

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.