Cream Of Potato And Vegetable Soup - cooking recipe

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
Preparation
    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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