1c. diced peeled potato
1/2c. shredded carrot
1/4c. chopped onion
1 3/4c. chicken broth
3Tbl. cornstarch
1 3/4c. evaporated milk
1c. (4oz) finely shredded cheddar cheese
salt, pepper, garlic powder, basil to taste (about tsp of each, maybe two)
In a large saucepan, combine the potato, carrot, onion and broth. Cover and simmer until potato is tender, about 12 mins. Mash mixture with a potato masher.
Combine cornstarch and milk until smooth; gradually add to the vegetable mixture. Add spices. Bring to a boil; cook and stir for 2 mins. or until thickened. Add cheese; stir until melted.
*Note: This makes a rich and creamy potato soup to rival those of restaurants but is probably a little healthier. Pair this with a dinner roll and you have a delectable meal.
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