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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a recipe that I found at Carnationmilk.ca and it sounded pretty good, and so simple to do, it would be a quick and easy meal after a long, hard day at work. I haven't tried it yet, but it's on the to-do list!! Ingredients:
1 teaspoon vegetable oil |
1 1/2 cups chopped carrots (approx. 2 large carrots) |
1 1/2 cups celery (approx. 2 stalks) |
1 onion, chopped |
2 garlic cloves, chopped |
2 lbs yukon gold potatoes, peeled and chopped in 1-inch pieces |
4 cups chicken stock or 4 cups vegetable stock |
2 (370 ml) cans carnation evaporated milk |
1/4 cup fresh dill, chopped |
salt |
Directions:
1. Heat oil on medium heat in a large 16 cup pot. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender. Add Carnation MIlk and cook for an additional 5 minutes. Puree half of the soup. Return to pot and combine well. Stir in dill. Add salt ot taste.
2. Garnish with grated cheddar cheese,.
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