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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country. Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
2-1/2 cups chicken broth |
1 pound carrots, sliced |
2 large potatoes, peeled and cubed |
1-1/2 cups milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
shredded swiss cheese and minced fresh parsley, optional |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
2. Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired. Yield: 6 servings.
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