Potato Soup

Posted Thu, 06/03/2010 - 11:31am

Summary

Yield
Prep Time20 minutes
TopicsSoups and chilis

Description

See Marcella Jerome's article Cooking for One for links to her other recipes from the April, 2010 newsletter.

Ingredients

  • 2 small new potatoes, about 2” in diameter
  • 3 to 4 baby carrots
  • 1 small onion, chopped
  • 6 oz 1% milk
  • thin pat of butter
  • salt and pepper to taste

Instructions

Peel and dice potatoes. Slice carrots. Combine first three ingredients in a small sauce pan. Barely cover with water and bring to a boil. Lower heat. Simmer for eight minutes until vegetables are crisp tender. Add milk, butter, salt, and pepper. Remove from heat when butter melts.

You can add ¼ cup green leafy vegetable shreds at this time. Serve immediately. Very good on a damp, cool, dreary day.