Tuesday, April 6, 2010

Cream of Potato Soup

Most of the creaminess of this soup comes from the pureed beans.

2 c. water
3 chicken bouillon cubes (imitation or vegetable)
1 can white kidney beans, rinsed and drained
2 medium potatoes, cut into tiny cubes
1 Tbsp. parsley
1 can whole kernel corn, drained
1 can ham, drained and crumbled
1/4 - 1/2 c. half-an-half
Mortons Nature Season or Salt & pepper to taste

Combine water, chicken cubes, and beans. Puree until smooth. Heat in large saucepan until chicken cube is dissolved. Add potatoes and parsley. Simmer until potatoes are almost tender, add corn and ham and cook until potatoes are done. Stir in half-an-half and heat through. Season with to taste with Mortons or salt & peppers.

Vegetarian: use an imitation chicken bouillon and leave out the ham. JB Bacon salt has a great bacon flavor and is vegetarian.

Try one of these tasty twist:
1 can jalepenos
Parmesan cheese
Cheddar cheese
Chopped broccoli
Grated carrots

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