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| Mag's Potato Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 1
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Ingredients
3 cup red potatoes; peeled & cubed
1 cup celery; chopped
1 cup carrots; chopped
19 oz chicken broth
4 oz velveeta cheese; reduced fat
2 cup evaporated skim milk
2 tablespoon white wine
1/2 teaspoon white pepper
1/2 teaspoon creole seasoning; light
1/2 cup parsley; chopped
1/2 cup green onions; chopped
Cooking Directions:
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 on Jan 04, 1998
soups
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