Creamy vegetable soup c/p
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| ¼ | cup | Butter |
| 3 | mediums | Sweet potatoes; peeled, chopped |
| 3 | mediums | Zucchini; chopped |
| 1 | bunch | Broccoli; chopped |
| 2 | quarts | Chicken stock OR |
| 2 | quarts | Vegetable broth |
| 2 | mediums | Red potatoes; shredded |
| 3 | Cloves garlic; minced | |
| 1 | can | Creamed corn OR 3/4 cup fresh corn kernels |
| 1 | teaspoon | Celery seed |
| 1 | teaspoon | Ground cumin |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 2 | cups | Light cream |
Directions
Place all ingredients in a 4 to 5 quart crockpot except cream. Cook on the low setting 6 to 8 hours or until sweet potatoes are tender. Ten minutes before serving, add the cream, if using. Heat through and serve. Formatted by Lynn Thomas. Recipe from Tracy Handler. I made this on 10-8-96 and it was good with or without the cream. Instead of the spices, I substituted 1 tsp. beaumond.Lynn
Recipe by: Tracy Handler
Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on Feb 21, 1998