I like thoup!
Deciding what to make for supper is always a chore and when I put it off until the last minute and I know that we have limited choices in the pantry, I have to be inventive. I wanted to make some kind of soup and I knew I had lots of potatoes so I went to allrecipes.com and found a recipe.
Creamy Potato Soup
3 1/2 cups peeled, cubed, raw potato (about 4 med potatoes)
1/2 cup finely chopped onion (I used half an onion I had in the fridge)
1/2 cup frozen niblet corn
1/2 cup finely chopped celery
1/2 cup grated carrot (I have bags of it in my freezer for muffins and soup, so I just broke off a chunk)
2 Tblsp (low sodium) chicken oxo powder (or a boullion cube or two)
1 tsp dried parsley flakes
3 cups water
salt and pepper to taste
1 1/2 cups (skim) milk
1 cup diced ham (beans or chicken would be good too!)
1/4 cup margarine or butter
1/4 cup flour
In a large saucepan combine potato, onion, corn, carrot, oxo powder, parsely flakes, water, salt and pepper. Bring to a boil and cook until veggies are tender. Meanwhile in a small saucepan melt butter on med/low heat and add flour, cook for one minute and then whisk in milk until smooth. Use a potato masher to lightly mash the potatoes and veggies in the saucepan, then stir the milk and flour mixture into the soup. Serve immediately.
The soup was a big hit - even Julia liked it!
Creamy Potato Soup
3 1/2 cups peeled, cubed, raw potato (about 4 med potatoes)
1/2 cup finely chopped onion (I used half an onion I had in the fridge)
1/2 cup frozen niblet corn
1/2 cup finely chopped celery
1/2 cup grated carrot (I have bags of it in my freezer for muffins and soup, so I just broke off a chunk)
2 Tblsp (low sodium) chicken oxo powder (or a boullion cube or two)
1 tsp dried parsley flakes
3 cups water
salt and pepper to taste
1 1/2 cups (skim) milk
1 cup diced ham (beans or chicken would be good too!)
1/4 cup margarine or butter
1/4 cup flour
In a large saucepan combine potato, onion, corn, carrot, oxo powder, parsely flakes, water, salt and pepper. Bring to a boil and cook until veggies are tender. Meanwhile in a small saucepan melt butter on med/low heat and add flour, cook for one minute and then whisk in milk until smooth. Use a potato masher to lightly mash the potatoes and veggies in the saucepan, then stir the milk and flour mixture into the soup. Serve immediately.
The soup was a big hit - even Julia liked it!