Healthy And Delicious Cream Soup
source: Sofie Dittmann
This is a recipe that allows the cook to use up whatever little bits and pieces of veggies are around the house. Out of peas? Not a problem. Too many carrots? Also, not a problem. Just go ahead and use whatever you have.
1-2 cups veggies
1 quart chicken soup or equivalent amount of water and bouillon
1 tsp. onion powder
1 cup milk
salt and pepper
Bring soup to a boil. Add frozen vegetables and allow to simmer for 5 minutes. Using a stick blender, carefully blend. Stir in potato flakes till soup is just slightly too thick. Add one cup milk and salt and pepper to taste.