Mag's potato soup

Yield: 1 Servings

Measure Ingredient
3 cups Red potatoes; peeled & cubed
1 cup Celery; chopped
1 cup Carrots; chopped
19 ounces Chicken broth
4 ounces Velveeta cheese; reduced fat
2 cups Evaporated skim milk
2 tablespoons White wine
½ teaspoon White pepper
½ teaspoon Creole seasoning; light
½ cup Parsley; chopped
½ cup Green onions; chopped

1. In a large pot, cook the potatoes, celery, and carrots in the chicken broth until tender.

2. Mash the vegetables coarsely with a potato masher or a fork. Add the processed cheese and stir over medium heat until melted.

3. Add the milk and stir again. Do not let mixture boil! Add the seasonings and adjust if necessary.

4. Just before serving, garnish with the parsley and green onions.

Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <recipelu@...> on Jan 04, 1998

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