Saute onions and butter until clear. Place onions,
potatoes, bouillon, salt, and water in pan. Cook
15 minutes until potatoes are tender.
Put 1 C of the milk in a bowl, add cream cheese and
blend until smooth. Add flour, gradually blending
each time until smooth.
Stir the cream cheese/flour mixture into the
potatoes. When well mixed add the remaining 2 C of
milk. Heat until boiling,stirring frequently for 1
minute. Add bacon ,celery, carrots, zucchini, and
parsley. Season to taste.
Originally Submitted
12/29/2012
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