Hearty Potato Soup

Elizabeth's Note:

Forget everything you thought you knew about potato soup! This is the real deal: creamy, chunky and flavorful! Perfect for cool fall and winter days. High altitude tested.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 2 medium russet potatoes , peeled and diced
• 1 small rutabaga , peeled and diced
• 2 medium carrots , peeled and sliced into 1/8" rounds
• 1 small onion , diced
• 1 clove garlic , peeled
• 1 (15 ounce) can reduced-fat chicken broth
• 1 (12 ounce) can evaporated skim milk
• salt and pepper
• 1 dash cayenne pepper (optional)
• 2 tablespoons chopped chives (optional)

Directions:

1. Combine first six ingredients in medium saucepan.
2. Add sufficient water to cover vegetables, if necessary.
3. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
4. Remove garlic clove.
5. Add evaporated milk and spices.
6. Simmer for 2-5 minutes.
7. Remove from heat and serve immediately.
8. Garnish with chives, if desired.

Reviews

[Tebo]

I followed this pretty well as is and I just did not get much in the way of flavour from it. It was very bland. Even after adding liquid heat to it, it still just did not have what I was looking for. Maybe it needs the full fat cream!!!

[QueenBee49444]

Made this soup with a few changes - added a turnip and three slices of cooked turkey bacon. Sprinkled a few cubes of bread and low-fat cheddar cheese on top just before serving. Fantastic mix of flavors. Thank you for posting this recipe. Made and enjoyed on a cold Michigan winter evening.