Dinner last night was a chunky potato soup. Very good. Hubby loves it and I don't think he even minds there isn't meat in it!
To try and cut down on the sodium, I used some of my homemade chicken stock in place of one of the boullion cubes.
To try and cut down on the sodium, I used some of my homemade chicken stock in place of one of the boullion cubes.
Ingredients
| 3 | c diced potatoes |
| 1/4 | c chopped onion |
| 1/4 | c chopped carrot |
| 2 | c milk |
| 3 | c water |
| 3 | T butter |
| 1 | T parsley |
| 1 | T cilantro |
| 1/3 | c ground Parmesan cheese |
| 2 | T flour |
| 1 | t salt |
| 1 | t pepper |
| 1 | t mrs. dash |
| 2 | chicken bouillon cubes |
| 2 | t Italian seasoning |
- Bring water to a boil, add fresh herbs and vegetables. Let boil for 5 minutes.
- Add milk and butter, boil 3 minutes more.
- Add spices and seasonings, then flour and cheese.
- Stir well so that the flour and cheese don't clump.
- Serve when veggies are tender. Top with cheddar cheese and saltines or whatever you'd like!
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