20 Feb 2010
|Frozen condensed cream of potato soup||10 1⁄4 Ounce (1 Can)|
|Milk/1/2 light cream and 1/2 milk||1 Can (10 oz) (1 Soup Can)|
|Chopped chives/Mint/parsley||1 Tablespoon|
In saucepan, heat soup and milk slowly until completely thawed.
Stir now and then.
Do not boil.
Beat until smooth with blender; or use rotary beater or electric mixer and strain.
Chill 4 hours or more.
Thin to desired consistency.