Ingredients
Scale
- 1 20 oz. bag of Simply Potatoes diced potatoes
- 1 28 oz of chicken broth
- 2/3 can of cream of celery soup
- 2/3 pkg. cream cheese
- Shredded cheddar cheese, for topping
- Fresh chopped rosemary, for topping
- Salt and pepper to taste
Instructions
- Add the potatoes, chicken broth and cream of celery to a dutch oven and bring to a boil, boil for 10 minutes.
- Turn down the heat and stir in the cream cheese until mostly melted.
- Remove from heat and use an immersion blender, blending until the soup is smooth and creamy.
- Salt and pepper to taste.
- Heat on low/warm until ready to serve, or serve immediately.
- Add to bread bowl and top with fresh grated cheddar and chopped rosemary.
- Prep Time: 5 minutes
- Cook Time: 25 minutes