Carrot Potato Soup

Cream style corn gives a great twist to this creamy soup!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  cups  peeled and chopped carrots
• 1  cup  peeled and chopped potato
• 1⁄2 cup  chopped celery
• 1 (10 ounce) can chicken broth
• 1⁄2 tablespoon parsley
• 1 -2  tablespoon butter or 1 -2  tablespoon margarine
• 1  onion, chopped
• 1  garlic clove (optional)
• 1⁄4 cup light sour cream
• 0.5 (14 1/2ounce) can  cream-style corn
•  salt and pepper

Directions

1. Melt butter over medium high heat.
2. Cook chopped onion and garlic until tender.
3. Add chicken broth, carrots, potato, and celery and bring to a boil.
4. Lower heat and let simmer until vegetables are cooked.
5. Puree the mixture (*hint-- I like to leave a little bit of the veggies in the pot so that when I pour in the puree I will also have some nice chunks of carrots and potatoes).
6. Add parsley, salt, pepper, sour cream, and corn and heat thoroughly.