Spring Potato Soup
23 Oct 2009
|Frozen cream of potato soup||10 1⁄4 Ounce (1 Can)|
|Chicken broth||2 1⁄2 Cup (40 tbs) (Regular Strength)|
|Milk||1 Cup (16 tbs)|
|Thinly sliced green onion tops||1 Tablespoon|
Combine 1 can (10 1/4 oz.) frozen cream of potato soup, 2 1/2 cups regular-strength chicken broth, and 1 cup milk.
Whirl in blender and heat (or just combine ingredients and heat).
Sprinkle with thinly sliced green onion tops.
Spring Potato Soup Recipe