1 stalk celery, finely diced
2 tsps. garlic
Saute lightly in olive oil. When translucent add:
6 medium red potatoes, diced
Add water to just cover and salt well, then cook until potatoes are fork tender. Add
1 12 oz. can evaporated milk
1 14 oz. can chicken broth
salt and pepper to taste
Heat to almost boiling. Lower heat to simmer until ready to serve. Just before serving add
1/4 cup instant potatoes to just thicken the liquid. You may add grated cheddar cheese and diced crisply cooked bacon for added flavor. I like to garnish with minced green onion and occasionally I stir in 3 ounces cream cheese for a richer, creamier texture.
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