Potato Soup for Valerie

My daughter, Valerie, has been very sick this past week, and I took some potato soup to her yesterday. She is much better today and insists that the potato soup is what helped her so much. (I think she loves me.)Anyway, she has insisted that I put the recipe on my blog to share. It is not too hard, as I use a lot of help from the store and Campbell's! I add Campbell's soup for all the flavor they have, and they compliment the fresh potatoes and carrots so well. This recipe looks long at first glance but is easy as can be. I will say, that if you have someone who cannot tolerate MSG (Mono sodium Glutamate), you will need to go to Campbell's Healthy Choice or other brand soups rather than the regular red and white labeled Campbell Soups. (MSG is known to cause migraine headaches.)

Alice's Potato Soup

2-3 lb Yukon Gold potatoes

Sliced Carrots

Organic Chicken Broth 32 oz. box

Water, approximately 2 cups

2 TBS Extra Virgin Olive Oil

2 cloves fresh Garlic

Sea Salt, and freshly ground Black Pepper to taste

1/2 teaspoon Nutmeg

Cook together until potatoes and carrots are tender.

Add the following:

Campbell's Cream of Cheddar Soup

Campbell's Cream of Asparagus Soup

Campbell's Cream of Mushroom Soup

Campbell's Cream of Celery Soup

(do not add water to these cans of soup)

Simmer for about 30 minutes after adding extra soups, to blend flavors

Serve with hot cornbread