Potato Soup

5 lb bag of potatoes

1 small can of roasted garlic chicken broth (if I can’t find this I just add some chopped garlic to a regular can of chicken broth)

1 large can of chicken broth

Carrots

Celery

12 chicken bouillon cubes

2 sticks of butter

1 large can of cream of chicken soup

2 small cans of cream of celery soup

Milk

Cut potatoes into small cubes after peeling. Place in large pot. Put in small can of roasted garlic chicken broth and large can of chicken broth. Add water to cover the rest of the potatoes. Add carrots and celery to taste. Add 12 bouillon cubes. Boil until potatoes are soft, but not mushy. Drain.

Place 2 sticks of butter in empty pot. Stir in cream of chicken and both cans of cream of cream of celery soup. Slowly stir in potatoes. Put in milk to make as thin or thick as you want it. (I did this in the crockpot)

Things you may add to the soup to garnish:

Cheese

Scallions

Bacon bits

Quick Fruited Salsa

2 cans mandarin oranges- drained
1 can pineapple tidbits in juice- drained
1 can black beans rinsed and drained
1 sweet red pepper chopped
1/2 cup chopped red onion
1 tb dried cilantro
2 tab chopped canned jalapeno pepper
1 tab lime juice
1/4 teaspoon minced garlic

drain oranges - let stand on several layers of paper towels to absorb excess moisture. slice in half
combine pineapple and remaining 7 ingredients in a med mixing bowl. add oranges stirring gently to combine.
Let chill before serving