6-8 potatoes, diced and peeled
2-3 carrots, sliced
2 stalks celery, sliced
1/4 c. butter
1 can cream of chicken soup
2 c. milk
8 oz. cream cheese
salt and pepper to taste
- Place potatoes, carrots and celery in a saucepan. Cover with water. Bring to a boil.
- Reduce heat. Cover and simmer for 7-10 minutes, until tender. Drain and set aside.
- Saute onion in butter until tender.
- Put all ingredients in stock pot and warm at a moderate heat. Do not boil as it may scorch.
From the kitchen of Trempealeau Farm Bureau member Crystal Johnson. We featured this recipe in the December/January 2013-14 issue of Wisconsin Farm Bureau Federation’s Rural Route.