Tantalizing Tuesday... Potato and Veggie Soup

In this soup potatoes are paired with an assortment of fresh vegetables, they still take center stage. This is a hearty soup for winter and makes a complete meal unto itself. However, you can easily add chicken or other meats if desired.

Serves 7.

Ingredients:

1-3/4 pounds [by weight] baking potatoes, peeled and cut into chunks

1 large yellow onion, chopped coarsely

2 ribs celery, sliced

5 cups chicken broth

2 cups water

1/2 teaspoon dried thyme, crumbled if you use leaves

2 tablespoons extra virgin olive oil

1 8-oz. package button mushrooms, sliced

1 large leek, halved lengthwise, well washed, and cut into 1/2" slices

2 medium carrots, cut into 1/4" slices

2 cups broccoli florets

1 medium yellow summer squash, sliced lengthwise and cut into 1/4" slices

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 cup 1% milk

 

 

Preparation:

 

Place the potatoes, onion, celery, broth, water and thyme in a Dutch oven. Cover and bring to a boil over high heat.

Reduce the heat to low and simmer, covered, for 20 to 25 minutes, or until potatoes and celery are very tender.

Meanwhile, in a heavy large, deep skillet, heat the oil over medium heat. Add the mushrooms, carrots, broccoli, and squash. Sprinkle with salt and pepper, mix well, and reduce the heat to low. Cover and cook, stirring occasionally, for 10 minutes, or until the vegetables are nearly tender.

Add the vegetables and milk to the potato mixture. Stir to blend and bring to a simmer over medium-high heat. Cook, stirring often, for 5 minutes, or until the vegetables are very tender.

 

 

Nutritional Stats:

Per Serving [serves 7]

Calories: 196

Carbs: 32g

Fat: 5g

Protein: 8g

Sodium: 658mg

 

This is one you'll turn to time and again when you're looking for comfort food!

So yummy!!!