Prep 15 mins
Cook 40 mins
This is a creamy but low-fat soup that is certain to warm the coldest winter chills. Made with common pantry ingredients, it is perfect for those chilly days when you don't want to head to the store. From All Recipes.
- 44.37 ml butter
- 1 onion, finely diced
- 2 garlic cloves, minced
- 3 potatoes, peeled and diced
- 177.44 ml chopped celery
- 473.18 ml sliced carrots
- 12.32 ml salt
- 2.46 ml ground black pepper
- 709.77 ml chicken broth
- 236.59 ml milk
- 340.19 g can low-fat evaporated milk
- 2.46 ml dried parsley
- 14.79 ml chives
- 59.14 ml cold water
- 59.14 ml cornstarch
- Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
- Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
- Add canned and skim milk and parsley and heat just to boiling.
- In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
- If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.
We loved this, it was simple, tasty and easy. I would like to make it again using diffrent veggies. I'd leave out the celery cause we just don't like it. I would also like to try it pureed.