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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Veggie Potato Soup Recipe

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This recipe for Veggie Potato Soup is from Nancy's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 med Potatoes, cubed
3 (14 ½ oz) can Vegetable broth
1 med Carrot, thinly sliced
1 large Leek (white portion only), chopped
¼ cup Butter, cubed
1 Garlic Cloves, minced
1 t dried Thyme
¾ t Salt
¼ t dried marjoram
¼ t pepper
¼ cup Flour
1 ½ cups half-and-half cream
1 cup frozen Peas, thawed
Directions:
Directions:
Combine first 10 ingredients. Cover and cook on low 5-6 hours or until vegetables are tender. In a small bowl combine flour and cream until smooth. Add to soup. Stir in peas, cover and cook 30 min.
Personal Notes:
Personal Notes:
As filling as it is flavorful

 

 

 

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