Wednesday, August 26, 2009

Creamy Vegetable Soup

4 potatoes, peeled and chopped
2 tbsp. butter (I use olive oil. I prefer it because butter can sometimes scorch and go brown. A combination of 1 tbsp. butter and one tbsp. of olive oil would work well.)
1-2 cloves of garlic, minced
3 medium carrots, peeled and thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
1 16-oz. can diced tomatoes
1 tsp. Better Than Bouillon Chicken Base
2 c water
1 12-oz. can evaporated milk
1/2 c sour cream (I use the homemade kind and this is optional. Add if you want to up the creamy factor.)
1 tbsp. butter (this in an additional tbsp. of it and is optional)

Combine bouillon, water, garlic and potatoes in a large pot and cook until the potatoes are tender. Pour in a food processor or blender, add 1 tbsp. of butter (optional) and blend until smooth. In a skillet, heat the butter (olive oil). Saute the carrots, pepper and onions until lightly browned and softened. Add the diced tomatoes to the vegetables. Return the potatoes to the pot. Stir in the vegetables, milk and sour cream. Heat through.

*Frozen corn or peas added when stirring the vegetables in with the potatoes would work well too.

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