Date Posted: 11/7/2008
6 baking potatoes-peeled and diced
4 ribs celery-diced
1 large onion-diced
2 10.5 oz. cans condensed cream of celery soup
1 12 oz. can evaporated milk
2 tblsps. dried parsley flakes
garlic, salt and pepper to taste
Add potoatoes, celery and onion to a soup pot with just enough water to cover. Simmer until potatoes are soft. Do not drain. Add parsley, soup and evaporated milk. Mix thoroughly. Add small amount of water if you like thinner consistancy. Heat through but do not allow to boil.Season to taste, Enjoy!
This one is mine after a lot of experimenting to find a fast potato soup recipe that doesn't taste like something out of a can.