Cream of Potato Soup
|Chopped potatoes||5 Cup (80 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||5 Cup (80 tbs)|
|Beau monde seasoning||3 Teaspoon|
|Instant potatoes||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint|
In a stockpot, combine potatoes, carrots, celery, onion, and cover with chicken broth.
Bring vegetables to a boil, reduce heat, and simmer until tender.
Add Beau Monde, pepper, and salt.
Simmer for 5-10 minutes.
Remove from heat.
Add instant potatoes; stir.
Add whipping cream; stir.
Thin soup to desired thickness with milk.