Sunday, August 17, 2014

Potato Vegetable Soup

2 c. water
2 c. peeled, cubed potatoes (about 3/4 lb.)
1 c. chopped green cabbage
1/2 c. sliced carrot
1/2 c. sliced celery
1/2 c. chopped onion
1/4 c. milk or water
2 tsp. chicken bouillon granules
1/8 tsp. ground nutmeg
1/8 tsp. pepper
Croutons or garlic bread

Place 2 cups water potatoes, cabbage, carrot, celery, onion, milk, bouillon granules, nutmeg and pepper in a large sauce pan. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 25 to 30 minutes or until vegetables are tender. To thicken soup, place 1 cup of the mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Return mixture to sauce pan and heat through. Garnish with nutmeg. Serve with croutons or garlic bread.

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