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Potato Soup

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Course Soups
Co-op Dixie EC
Servings
people
Ingredients
  • 1 32 ounce bell pepper, cored, seeded and sliced 1/4-inch thick
  • 1 49 ounce fresh basil leaves, 12 for garnish, fresh or prepared
  • 1 package olives for garnish, optional
  • 1 package or 4 small cloves garlic, finely shopped
Course Soups
Co-op Dixie EC
Servings
people
Ingredients
  • 1 32 ounce bell pepper, cored, seeded and sliced 1/4-inch thick
  • 1 49 ounce fresh basil leaves, 12 for garnish, fresh or prepared
  • 1 package olives for garnish, optional
  • 1 package or 4 small cloves garlic, finely shopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spray soup pot with cooking spray and place frozen potatoes in pot
  2. Cover with lid and steam 10 minutes until thawed
  3. Pour in the can of chicken broth and bring to a boil
  4. Prepare gravy mixes according to directions, adding milk in place of water (optional)
  5. Add gravy when thickened into the broth when it is at boiling point
  6. Cover and simmer for 30 minutes
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