Prep Time: 10 minutes

Cooking Time: 25 minutes

Yields: 6 Servings


Ingredients:

1C peeled and diced Potatoes
1 can (12oz) Evaporated Skim Milk
3C Frozen Corn, defrosted
1/2C diced Onion
1/2C diced Celery
2TBS Dijon Mustard
2 cloves Garlic, minced
2 tsp honey
1/4 tsp Celery Seed
1/8 tsp White Pepper
1/8 tsp Cayenne Pepper
1C Nonfat Milk


Directions:

1. Boil diced potatoes until tender, about 15 minutes

2. In saucepan, combine evaporated skim milk, corn, onion, celery, mustard, garlic, honey, celery seed, white and cayenne peppers, bring to a low simmer for 15 minutes.

3. Put half boiled potatoes in a blender and add half of the soup mixture. Blend until smooth. Return mixture to saucepan and add remaining ingredients.

4. Add nonfat milk and gently reheat without boiling and serve..



Info taken from:

Cooking Without Fat by George Mateljan

Lemme as you dis. Can you put that on a sammich?

Magic 8 Ball says: Try again later...

Great collection of ingredients . I love potato soup. just got the taters celery & grey poupon. Thanks

Youre most welcome, Integrity!

Enjoy!

That soup sounds really good.My family has a soup recipe that is very close,and it really is a good winter meal.

Oh why did I click on this thread, I'm starving now

I've got Pringles somewhere

Sounds like a great recipe Stormy. Thanks for sharing. When the weather starts getting cooler is when I love to make soup. It just warms the soul on a chilly evening.