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Potato Soup

  • Serves 6.


  • 2 cans sodium-free chicken broth
  • 2 potatoes, peeled and sliced
  • 1 teaspoon garlic
  • 1/4 teaspoon celery seed
  • 1 teaspoon seasoned salt
  • 1 carrot, peeled and grated
  • 2 Tablespoons butter
  • Freshly ground pepper
  • Additional salt to taste
  • 1/4 cup grated cheddar cheese
  • 1 cup half-and-half


Cook potatoes and carrots in chicken broth until potatoes are fork tender. Add remaining ingredients except cheese and simmer 20 to 25 minutes. Purée with hand blender, leaving some chunks of potatoes. Sprinkle with cheese and serve.

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