Metric Jesters Creamy Vegetable And Potato Soup For One Recipes

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CREAM OF POTATO AND VEGETABLE SOUP



Cream of Potato and Vegetable Soup image

I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

Provided by Chris from Kansas

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup reduced-sodium chicken broth
2 cups cubed potatoes
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
2 cups half-and-half or 2 cups milk
1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce

Steps:

  • Melt margarine in large saucepan or Dutch oven over medium heat.
  • Stir in onion; cook 2 to 3 minutes or until crisp-tender.
  • Add broth, potatoes, salt and pepper.
  • Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
  • In small bowl, combine flour and half-and-half; mix well.
  • Stir into potato mixture; add frozen vegetables.
  • Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

VEGGIE POTATO SOUP



Veggie Potato Soup image

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories     Lunch

Time 5h50m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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