2 cups water
3 large russet potatoes, peeled, cut into 1/2 inch cubes
2 onions, sliced
2 teaspoons beef bouillon granules
1 cup soy sauce
1/2 cup red wine vinegar
1 cup water
3 tablespoons margarine, divided
3 large potatoes, sliced
1 (4.5 ounce) can condensed butter
2 sprigs fresh broccoli, chopped
4 cloves garlic, sliced
salt and pepper to taste
In a 1 1/2 cups saucepan, combine water, potatoes, onion, and bouillon. Simmer on medium heat for 3 hours.
Remove skins from corn and celery. In a mixing bowl, combine potato, onion, and 1/2 cup baking liquid. Mix well and be careful not to break the skins.
In a separate bowl, pour potato mixture over cream and vegetables. Mix well and place over mix in mixing bowl. Let simmer for about 5 minutes.
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