Contributed By: chelseamarieCooking for the Heart
I served this soup with corn on the cob and a grilled chicken breast for a comforting dinner. MMM!
2 quart Water
8 Peeled, Diced Potatoes
4 Peeled, Sliced Carrots
4 stalks Celery, diced
1 Onion, chopped
1/4 tsp Marjoram
1/2 tsp Pepper
2 tsp Parsley flakes
1 can Skim evaporated milk
1. Bring water to boil.
2. Cut Vegetables, and add to water. Add herbs.
3. When vegetables are tender, stir in evaporated milk.
4. Serve hot.
*Serving size is 8 ounces, or 1 Fluid Cup
Commented by: mindedane
Try substituting half the water the recipe calls for and add milk instead.........mmmmmmmmmmm
Commented by: cwoods
I was really excited to cook this because my husband loves potato soup.. however, it tasted a bit blah. Real watery.. hmm.. perhaps I needed to add more salt/pepper?
Total Preparation Time: Less than 15 minutes Ingredients: Soups & Stews Actual Cooking Time: 15 to 30 minutes Number of Servings: More than 10 Special Features: Vegetarian Nutrition Content: Low Calorie Good Source of Calcium Low Fat Low Sodium