Jared requested potato soup. I made it last night for the first time. It rocked. I also made soft pretzels for dipping.
- 2 potatoes, washed, dried, skinned
- 1 small bag of broccoli/cauliflower (Steam ready)
- 2 cups fat free chicken broth
- 1 1/2 cups fat-free milk
- salt and freshly cracked black pepper
- 1 stalk of celery
- Reduced-fat shredded sharp cheddar cheese (optional)
- 1/4 cup chopped chives
Pierce potatoes with a fork; microwave on high for 9 minutes turn over and microwave another 9 minutes or until tender. Place in blender.
Microwave the steam bag of broccoli & cauliflower. Place veggies in blender.
Add 1 1/2 cups chicken broth to the blender. Blend until smooth.
Chop chives and celery into small pieces.
On medium heat combine 1/2 cup chicken broth, 1 1/2 cup milk, blended mixture, half the chives and all the celery to a soup pot. Slowly bring to a boil (stirring occasionally so that the milk does not burn and stick to bottom of pot).
Add garlic salt and pepper to your liking.
Serve. Top with cheddar cheese and remaining chives.
iPhone photo of Jared’s bowl. 🙂