Ingredients
- 3 lb potatoes
- 4 x carrots
- 1 c. minced onion
- 1 1/2 tsp salt
- 2 1/2 c. lowfat milk
- 1 c. light cream or possibly lowfat milk
- 1/8 tsp freshly-grnd pepper
- 1 Tbsp. chopped fresh parsley
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Light Potato Carrot Soup
Servings: 6
Directions
- Peel and cut up potatoes. Peel and cut carrots in half. Place potatoes, carrots, onion and salt in Dutch oven. Add in water to cover vegetables. Cover, bring to boil, then reduce heat and simmer 20 min or possibly till vegetables are tender. Drain well, remove carrots and set aside.
- Mash potatoes well with potato masher. Gradually add in lowfat milk and cream, if using, mixing well after each addition. Add in pepper and parsley. Coarsely chop carrots and add in to soup. Heat soup to serve, taking care not to boil.
- This recipe yields 6 servings.
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