Monday, September 11, 2006

Creamy Vegetable and Potato Soup ***

(luckymommyto2boys ~ Amy)

1 qt. chicken broth
1/2 cup frozen peas
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1/2 cup carrots, pealed & grated
3/4 tsp garlic powder
3/4 tsp onion powder
1-1/2 cup heavy whipping cream
1 bag instant loaded baked potato mashed potatoes (I used Idahoan brand)

Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.  Add instant potatoes and cover to thicken (about 5 minutes).
*luckymommy's notes: I ended up finding a bag of frozen veggies with carrots, peas, green beans, and corn in it, and it worked just fine.  I also didn't use quite the entire bag of mashed potatoes.  You could just use a cup or two of regular instant mashed potatoes (depending on how thick you want it), and then add in some bacon, cheese, and chives.

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