Text Box: 3 Cheese Potato Soup Text Box: Melt butter in a large saucepan. Add onion, cooking until soft. Add potatoes and enough water to barely cover. Cook, covered, until potatoes are tender (15-20 minutes). In a medium sized bowl, combine soup and milk and stir until smooth. Pour soup mixture over potatoes and stir over low heat. Add cheeses, and stir until smooth. Heat, but do not boil. Add garlic powder, and salt and pepper to taste. To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bags. Lay flat to freeze. Great on it’s own, better with stir-ins! Use up your leftover ham, broccoli, chicken, peas and other bits in this versatile freezer staple! Text Box: 3 tbsp butter 1 c onion, diced 1 tsp garlic powder 6-8 potatoes, peeled and cubed 2 cans cream of chicken or mushroom soup 2 soups cans milk Text Box: 1 8 oz. pkg. cream cheese 1 c shredded mozzarella 1 c grated Parmesan or cheddar Salt & pepper to taste

Courtesy Tonya Ohlund

Where We Live Third Thursday

Soup Swap 2008