Creamy Irish Potato Soup


  • 1 ¾ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
  • 2 tablespoons butter
  • 4 medium green onions, sliced (about ½ cup)
  • 1 stalk celery, sliced (about ½ cup)
  • 1/8 teaspoon ground black pepper
  • 3 medium potatoes, sliced ¼-inch thick (about 3 cups)
  • 1 ½ cups milk

1 Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender. 2 Stir the broth, 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. 3 Place half...

View full recipe at SpringPad


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