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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 3 Tbsp. butter or margarine
- 1 c. celery
- 1/2 c. chopped onion
- 1 clove garlic
- 1 can condensed chicken broth
- 1/4 c. water
- 4 c. cubed potatoes
- 1 c. julienne strip carrots
Method
- In a 10-inch skillet over medium heat, cook celery, onion and garlic in butter until vegetables are tender, stirring occasionally.
- Add broth, water, potatoes, carrots and pepper to skillet.
- Heat to boiling.
- Reduce heat to low.
- Cover and simmer 15 minutes or until potatoes are tender.
- Uncover; over medium heat, simmer 5 more minutes or until broth is slightly thickened, stirring often.
- Sprinkle with fresh parsley, fresh chives or sesame seed before serving.
- Makes about 5 cups.
