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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cream style corn gives a great twist to this creamy soup! Ingredients:
2 cups peeled and chopped carrots |
1 cup peeled and chopped potato |
1/2 cup chopped celery |
1 (10 ounce) can chicken broth |
1/2 tablespoon parsley |
1 -2 tablespoon butter or 1 -2 tablespoon margarine |
1 onion, chopped |
1 garlic clove (optional) |
1/4 cup light sour cream |
0.5 (14 1/2 ounce) can cream-style corn |
salt and pepper |
Directions:
1. Melt butter over medium high heat.
2. Cook chopped onion and garlic until tender.
3. Add chicken broth, carrots, potato, and celery and bring to a boil.
4. Lower heat and let simmer until vegetables are cooked.
5. Puree the mixture (*hint- I like to leave a little bit of the veggies in the pot so that when I pour in the puree I will also have some nice chunks of carrots and potatoes).
6. Add parsley, salt, pepper, sour cream, and corn and heat thoroughly.
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