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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This brothy soup features potatoes, carrots and corn for a delightful entree. Since it's not too heavy, this soup would also be nice alongside sandwiches. Ingredients:
2 cups cubed peeled potatoes |
2 cups reduced-sodium chicken broth |
1 cup chopped carrots |
1/2 cup chopped onion |
1 can (14-3/4 ounces) cream-style corn |
1 can (12 ounces) fat-free evaporated milk |
3/4 cup shredded reduced-fat cheddar cheese |
1/2 cup sliced fresh mushrooms |
1/4 teaspoon pepper |
2 tablespoons bacon bits |
Directions:
1. In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
2. Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits. Yield: 6 servings (1-3/4 quarts).
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