Cream of Potato and Vegetable Soup

Name: Cream of Potato and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
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

(16)

Recipe by Chris from Kansas

I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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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