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

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Recipe by Chris from Kansas

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Cream of Potato and Vegetable Soup created by truebrit

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.

Ready In:: 45mins
Serves:
Units:

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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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RECIPE MADE WITH LOVE BY

@Chris from Kansas

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@Chris from Kansas

Contributor

"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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review by Candice K.

9/10/2015

Super easy and yuuummmy!!!!! I added some more broth, salt and pepper. I also added some cream cheese. Very good! Would also be good if you had some left over chicken to throw in.

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review by Southern Bug

11/11/2010

This was so easy & simple and SO good! I used about 2 cups of stock to cook the potatoes and added in some garlic powder. Sprinkled with a little cheddar cheese, this was fabulous! Leftovers were great too. :-)

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review by girl1177249

2/26/2010

this is the only soup my son, who hates potatoes, has ever had more than 2 bites of. he ignored his chicken nuggets and filled up on this soup instead! i made exactly except added celery and used whole wheat flour.

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review by StevieLee

1/19/2010

Great soup! I added a little thyme and red pepper for spice, but otherwise kept pretty much to the recipe. I always use fresh veggies and not frozen, so I didn't need as long a cooking time when adding those. I also needed to add more broth at first since it kept evaporating before the potatoes were tender! And DEFINITELY with cheese, hands down, but yummy all the same! Thanks, Chris!

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review by Nancy Ann

1/1/2010

This soup is absolutely fantastic. It is the one I will be making from now on. I made exactly as the recipe called for except that I sized it down to 3 servings. Thank you for sharing this recipe Chris.

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