Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Potato Soup

    Source of Recipe

    3 medium potatoes (1 pound), peeled and quartered
    2 cups water
    1/2 cup chopped onion
    1/2 cup sliced celery
    1/2 cup sliced carrot
    1 clove garlic, minced
    1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
    1 teaspoon instant chicken bouillon granules
    1/8 teaspoon pepper
    2 cups fat-free milk

    In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat. Cool slightly. Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. Return all to saucepan. Stir in milk; heat just to boiling. (If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.) Makes 4 side-dish servings.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |