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Fruits and Vegetables -
“Green” Tater Soup
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| INGREDIENTS |
- 2 cans chicken broth and
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2 cans water
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2 chicken bouillon cubes
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1 package onion soup mix
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8 potatoes, peeled and diced
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4 large carrots, peeled and diced
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1 onion, diced
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2 stalks celery, diced
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1 teaspoon minced garlic
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¾ cup flour
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3 stalks broccoli, peeled and pureed in blender
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1 pint half-and-half
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Salt and pepper to taste
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| INSTRUCTIONS |
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. |
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