Potato & Herb Soup

Robert Priddy

By
@priddy

Make you a pan of cornbread to go with this and you got yourself a meal.


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Ingredients

2 lb
yukon gold potatoes -- peeled & chopped
2 1/2 c
chicken broth
1 c
milk
1 (10 oz) can(s)
cream of mushroom
1 (10 oz) can(s)
cream of celery
1 c
vidalia onions -- diced
1/2 c
celery -- diced
1/2 c
carrots -- diced
1 Tbsp
roasted garlic -- minced
2 tsp
parsley & chives -- dried
1 tsp
thyme & rosemary

Directions Step-By-Step

1
Place veggies in pot and cover with broth. Cook until tender.
2
May need to remove some of the broth before you add the rest of the ingredients. Depending on consistency.
3
Then add herbs, milk, and canned creams. Cook until soup is creamy and done.

About this Recipe

Course/Dish: Vegetable Soup