Community Recipe from
- 5 pound(s) bag of red potatoes
- 3-4 cube(s) chicken bouillon
- 2 tablespoon(s) butter
- 4 tablespoon(s) flour
- 2 cup(s) whole milk
- 8 ounce(s) cream cheese
- 2 tablespoon(s) dried parsley heaping
- 4 tablespoon(s) dried chives
- Boil potatoes in water with bouillon cubes until very soft. Drain, reserving liquid,
- Make white sauce with milk, butter, flour. Add cream cheese and simmer until melted. Add chives and parsley blending well. Pour over potatoes mixing well. Add liquid drained from potatoes until desired consistency.
- Garnish with fried bacon crumbled, cheddar cheese, and chopped green onion.
This recipe is a personal recipe added by SandyPTA and has not been tested or endorsed by MyRecipes.
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Potato Soup Recipe at a Glance
- COURSE: Soups/Stews
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