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    Potato Soup


    Source of Recipe


    lhj.com

    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


    Directions
    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.

 

 

 


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