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Fruits and Vegetables - “Green” Tater Soup

  • 2 cans chicken broth and
  • 2 cans water
  • 2 chicken bouillon cubes
  • 1 package onion soup mix
  • 8 potatoes, peeled and diced
  • 4 large carrots, peeled and diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 teaspoon minced garlic
  • ¾ cup flour
  • 3 stalks broccoli, peeled and pureed in blender
  • 1 pint half-and-half
  • Salt and pepper to taste

In a large Dutch oven, combine broth, water, bouillon cubes, soup mix, and potatoes. Sauté carrots, onions, and celery; add garlic and sauté one minute longer. Stir in flour until well coated; add to potatoes. Add pureed broccoli to potatoes.
Bring to a boil, cover, and reduce to simmer for 40 minutes, stiring often. Add half-and-half slowly and cook five minutes longer. Salt and pepper to taste.
Optional: Top with shredded Cheddar cheese and sour cream.
Submitted By: Jim Buck
Pall Mall
Fentress Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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