Creamy Potato Soup for a Crowd

Campbell's Creamy Potato Soup for a Crowd Recipe

Fight off the doldrums of a dreary day with this warm and creamy potato soup that's ready in less than an hour.

At a glance

Prep

20 min.

Total

50 min.

Serves

14

Servings: about 1 cup each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 can (49.5 ounces) Swanson® Chicken Broth
1/4 teaspoon ground black pepper
3 small onions, sliced (about 3/4 cup)
3 stalks celery, sliced (about 1 1/2 cups)
10 medium potatoes (about 3 pounds), peeled and sliced 1/4-inch thick (about 10 cups)
2 cups milk

How to Make It

  • 1

    Stir the broth, pepper, onions, celery and potatoes in a 6-quart saucepot. Over medium-high heat, heat to a boil. Reduce the heat to low.

  • 2

    Cover and cook for 15 minutes or until the vegetables are tender. Remove the saucepot from the heat.

  • 3

    Place half of the broth mixture and 1 cup of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepot and heat through.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#23953

Your Recently Viewed Recipes