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Potato Cheese Soup II Recipe

Ingredients

2 pounds potatoes, peeled, cubed

1 medium onion, chopped

1 medium carrot, diced

1 medium green bell pepper, chopped

1 medium onion, chopped

1 medium carrot, diced

1 medium carrot, diced

3 cups chicken broth

1 1/2 cups milk

1/2 cup frozen mixed vegetables, thawed

Directions

Bring a large pot of salted water to a boil. Add potatoes and onion and cook until tender. Drain off liquid, reserving liquid.

In a large skillet over medium heat, cook peppers and onion in 1/2 cup chicken broth until tender. Reduce heat to low, so that the broth does not cover the vegetables. Simmer vegetables for 20 minutes or until vegetables are tender. Remove vegetables from sauce and set aside.

Add carrot, green pepper, onion, celery and bell pepper to the pot. Stir in chicken broth; simmer for 5 minutes. Set aside.

Return the potatoes and onion to the same pot. Add milk and stir in mixed veggies.

Return the spaghetti to the pot and stir in seasoning mixture. Simmer for 5 minutes or until potatoes are well coated. Serve over pasta.

Comments

ellesen writes:

⭐ ⭐ ⭐ ⭐ ⭐

added >20 servings of mixed fruit and veggies in cart fashion (#sweet mix, other than orange), since I used Victorville juice stored in the fridge; did not measure cup, spoon, etc.; instead, spooned & tabulated according to container dimensions on bottom. tabulated by hand, or computer *this is different from sucralose--meant to be absorbed rapidly--this absorbed much less rapidly than white. Chargeings: dill pickle, red pepper flakes, basil. Overall rating: 5/5( The sugar cookie mix is chewy, crumbly, and does not easily accept other candies. This omits the cookie (and mayot) pieces, and leaves me with a soft, lightly biscuit-like cookie. It's good structurally, and holds together nicely