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gold potatoes vegetable broth margarine onion stalks celery milk cornstarch cold water turkey bacon salt black pepper
Viewed: 41 - Published at: 7 years agoIngredients
- 6 small gold potatoes, cubed
- 28 ounces low sodium vegetable broth or 28 ounces sodium-free vegetable broth
- 1 12 tablespoons margarine (make sure it's bake-safe)
- 1 medium onion, chopped
- 4 stalks celery & leaves, chopped
- 1 12 cups skim milk
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 low-sodium chicken bouillon cubes or 1 sodium-free chicken bouillon cubes
- 1 slice turkey bacon, diced
- 2 dashes salt (or to taste)
- 2 dashes black pepper (or to taste)
Method
- Put cubed potatoes in a soup pot and cover with vegetable broth.
- Bring to a boil and cook until sticking a fork the potatoes meets with little or no resistance.
- (Don't bother covering the potatoes.
- It won't boil or cook any faster, and the starch in the potatoes will just make it boil over and make a mess.
- ).
- Meanwhile, melt margarine in a large saute pan over medium-low heat.
- Add the turkey bacon and cook through.
- Add onion and celery and saute on medium-high until tender.
- Also meanwhile, heat skim milk (or soy or rice milk) and bouillon in a saucepan, stirring until bouillon dissolves.
- Dont boil or scald, just warm it.
- Mix starch and water until smooth.
- Add starch mixture to the milk, stirring constantly until it thickens to desired consistency.
- Combine everything into the soup pot.
- You may be tempted to puree all or some of the soup in your blender.
- If that's you're thing, go for it.
- The soup is also quite delicious as is.
- Add salt and pepper to taste.
