Cream of corn-potato soup <r t>
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Nonfat milk; divided, |
| ; or substitute | ||
| 2 | cups | Corn kernels; fresh or froze |
| 1 | cup | Potato; peel & dice |
| ½ | medium | Onion |
| 1 | tablespoon | Mustard; spicy or dijon |
| 2 | Cl Garlic; split in half | |
| pinch | Cayenne pepper; optional | |
| ½ | cup | Nonfat dry milk powder |
| 1 | teaspoon | Honey |
| Paprika; for garnish | ||
Directions
Preparation Time: 0:30 In blender, combine 1 C milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper. Process until corn and potato are coarsely pureed. Pour into a saucepan. Add remaining 1 C milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful with paprika for color.