Cream of Potato and Vegetable Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup chopped onion |
1 cup reduced-sodium chicken broth |
2 cups cubed potatoes |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup flour |
2 cups half-and-half or 2 cups milk |
1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce |
Directions:
1. Melt margarine in large saucepan or Dutch oven over medium heat.
2. Stir in onion; cook 2 to 3 minutes or until crisp-tender.
3. Add broth, potatoes, salt and pepper.
4. Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
5. In small bowl, combine flour and half-and-half; mix well.
6. Stir into potato mixture; add frozen vegetables.
7. Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
|
|