Cream of Potato and Vegetable Soup
photo by truebrit
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
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
- Melt margarine in large saucepan or Dutch oven over medium heat.
- Stir in onion; cook 2 to 3 minutes or until crisp-tender.
- Add broth, potatoes, salt and pepper.
- Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
- In small bowl, combine flour and half-and-half; mix well.
- Stir into potato mixture; add frozen vegetables.
- Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
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Reviews
-
Excellent! I doubled the recipe, and extended the cooking time for the potatoes, as I wanted them to be soft. I used a 16 oz. bag of frozen peas & carrots, then added about 6 oz. of corn. I used 3 cups of milk, and one cup of heavy whipping cream. I also added 2 cups of shredded cheddar cheese at the end of the cooking time. The soup was delicious! Everyone had more than one helping, so that tells you how good it is! (I'm glad I doubled the recipe!)
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RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>