Instant Potato Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This delicious creamy soup was developed when I discovered I had a package of instant potatoes in the pantry. Ingredients:
1 (140 g) package instant mashed potatoes |
1 cup milk |
2 cups water |
1/2 cup cooked ham, diced |
2 (4 1/2 g) packets chicken bouillon |
2 carrots, sliced |
2 celery ribs, diced |
1/2 cup frozen peas |
1/2 cup frozen corn |
1 tablespoon dried parsley |
1 teaspoon thyme |
pepper |
cheddar cheese, grated |
Directions:
1. Bring water and milk just to the boil in soup pot. 3 cups of liquid makes a thick soup. Add additional liquid if a thinner base is preferred.
2. Mix in potato flakes and chicken boullion, reduce heat to medium.
3. Add ham and herbs.
4. Place carrot and celery a bowl with some water in the bottom. Microwave for 3-5 minutes until vegetables are almost soft.
5. Add to potato base.
6. Simmer until carrots and celery are desired tenderness.
7. Add peas and corn, stir to warm through.
8. Add pepper to taste.
9. Finish by stirring in grated cheese or adding it as garnish to each bowl.
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