NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Creamy Potato Soup

Serves 6

6 med. potatoes, peeled & cubed
2 small onions, diced
1 med. carrot, peeled & chopped
2 lg. celery stalks w/ leaves, chopped
2 T. McCormick's chicken base
1/2 c. cooked chicken breast halves, chopped
1/2 c. cooked corn, fresh is best
1 c. milk or cream
1/2 tsp. black pepper, ground
Place potatoes, onions, celery, carrot and chicken base in large soup pot. Cover completely with water. Cook until tender. Add chopped, cooked chicken, milk or cream, and black pepper. Pulse mixture in pot with Smart Stick, but do not completely puree. Leave a few chunks. Add corn last. Stir and heat thoroughly but do not boil. Adjust seasoning if needed. Serve steaming hot with good crackers and a crisp green salad.

Lynda E. Turner - Front Royal


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