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Potato Onion Soup

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Lynn's Soup, Created by request . . . from Terri’s kitchen

3 Tblsp. butter
½ large yellow onion, diced or thinly sliced (1 cup)
2 stalks celery, sliced (1cup)
2-3 carrots, sliced (1 cup)
Red potatoes, unpeeled, quartered and sliced thin (4 cups)
1 package Lipton Onion Soup Mix (dry mix)
4 cups of water
4 cups of chicken broth (fresh, or 2 15 oz. cans)
½ tsp. thyme
Parsley, fresh or dried

In a soup pot or dutch oven, melt butter.
Sauté onions and celery until soft.
Add carrots and 1 cup water, simmer until carrots begin to soften.
Add thyme, soup mix, 3 more cups of water and chicken broth.
Simmer until potatoes are tender.
Add a hand full of fresh chopped parsley or 2-3 Tblsp. dried parsley.

*Terri’s Notes:
~ Serve with crusty bread, or cheese and crackers.
~ Yummy soup that’s also good for a cold!

 

 

 

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