Creamy Potato Soup

(16)

This rich and creamy potato soup is subtly flavored with celery and onions.  It's the kind of soup you'll want to savor slowly...because it's just that delicious.

prep time 15 minutes

total time 40 minutes

serves 5 people

Ingredients

cost per recipe: $3.84

• 2 tablespoons butter
  
• 1 medium onion, chopped (about 1/2 cup)
  
• 1 stalk celery, thinly sliced (about 1/2 cup)
  
• 1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  
• 3 medium potato, peeled and cubed (about 3 cups)
  
• 1 1/2 cups milk
  
• 1 tablespoon chopped fresh parsley
  

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How to Make It

Step 1

Heat the butter in a 3-quart saucepan over medium heat. Add the onion and celery and cook until tender.

Step 2

Stir the broth and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

Step 3

Place half of the broth mixture and half 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 saucepan and heat through. Season to taste.  Sprinkle with the parsley before serving.

20-Minute Chicken Parmesan Soup

Twenty minutes TOTAL for this delicious, healthy, and easy chicken parmesan soup to be on your table! This is a soup the entire family will go nuts over!

Ingredients

• 2 cups rotini pasta uncooked
• 1/2 of 1 small yellow onion
• 2 teaspoons minced garlic
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 2 cans (14.5 ounces EACH) Italian diced tomatoes
• 3 cups Swanson® Organic Free-Range Chicken Stock
• 1 teaspoon dried parsley
• 1 and 1/2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon ground paprika
• salt and pepper
• 2 cups rotisserie chicken* shredded
• freshly shaved Parmesan cheese or grated
• 2-3 tablespoons fresh basil chopped

Instructions

1. Follow package directions to cook the rotini pasta to al dente. Drain, rinse in cold water, and set aside.
2. Meanwhile, dice the onion and mince the garlic.
3. Place a large pot on the stovetop and turn to medium high heat. Add in the oil and onion. Sauté for a few minutes until tender. Add in the garlic and stir for about 30 seconds.
4. Add in the tomato paste, undrained diced tomatoes, chicken stock, and seasonings (parsley, Italian seasoning, oregano, paprika, salt and pepper to taste (I do about 1/2 tsp. pepper and 1/4 tsp. salt).
5. Mix and heat through and then bring to a simmer over medium heat.
6. Stir in the prepared rotisserie chicken and heat through. Taste and adjust seasonings to preference (salt and pepper here again if desired and/or feel free to increase any amountthose seasonings).
   7. Serve soup with a generous spoonful of the pasta mixed in, freshly-grated Parmesan cheese, and fresh bas
   (I like to keep the pasta separate as opposed to mixing it all in the soup in case of leftovers so it doesn't get soggy. If you plan on eating all the soup in one day, mix all the pasta in when you add in the chicken.)
   
   

   Recipe Notes

   *Use part of a leftover rotisserie chicken OR buy pre-shredded rotisserie chicken (this is what I do in this soup which makes it even quicker)