Best of Bread and Soup and a new soup recipe – Veggie Potato Soup

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7 up biscuits

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Resurrection Rolls

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Cheddar Bay Biscuits

Soup

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Bacon Cheeseburger

For Christmas Eve, I made potato vegetable soup for dinner. It was so delicious and I liked it had some healthy veggies in it also.

Veggie Potato Soup

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Stars of the Recipe:

  • 4 potatoes, cut into small pieces (I left peels on. You can take the peels off.)
  • 1 sm. onion diced
  • 2 celery stalks, diced
  • 2 small carrots or 1 large carrot, diced
  • 1 c. spinach cut into smallish pieces
  • 1 chicken bullion
  • 1 1/2 to 2 c. milk
  • water
  • 2 heaping teaspoons of Greek yogurt

Steps:

  1. Place potatoes, onion, celery, and carrots into a stock pot.
  2. Place water in the stock pot until it’s about an inch to 2 inches above the veggies.
  3. Place bullion cube on top of the veggies.
  4. Heat to boiling and then turn down to medium heat.
  5. Let simmer for about 20 minutes or until the potatoes are done cooking.
  6. Add milk and spinach to the broth. Let simmer for 10 more minutes.
  7. Mash up some of the potatoes using a masher or remove about 1 c. of the broth and potatoes and blend it. (If you have an immersion blender, you can certainly use that.)
  8. Add the Greek yogurt. Stir until it’s incorporated.
  9. Serve with shredded cheese and bacon.

Printable Recipe

This post has been linked to Finding Joy in My Kitchen’s countdown to 2013 – Best bread and soup of 2012.

 

4 comments

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