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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Forget everything you thought you knew about potato soup! This is the real deal: creamy, chunky and flavorful! Perfect for cool fall and winter days. High altitude tested. Ingredients:
2 medium russet potatoes, peeled and diced |
1 small rutabaga, peeled and diced |
2 medium carrots, peeled and sliced into 1/8 rounds |
1 small onion, diced |
1 clove garlic, peeled |
1 (15 ounce) can reduced-fat chicken broth |
1 (12 ounce) can evaporated skim milk |
salt and pepper |
1 dash cayenne pepper (optional) |
2 tablespoons chopped chives (optional) |
Directions:
1. Combine first six ingredients in medium saucepan.
2. Add sufficient water to cover vegetables, if necessary.
3. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
4. Remove garlic clove.
5. Add evaporated milk and spices.
6. Simmer for 2-5 minutes.
7. Remove from heat and serve immediately.
8. Garnish with chives, if desired.
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