Light Potato-Carrot Soup

Recipe Ingredients

3 lbs	1362g / 48oz	Potatoes
4		Carrots
1 cup	62g / 2.2oz	Chopped onion
1 1/2 teaspoons	7.5ml	Salt
2 1/2 cups	592ml	Milk
1 cup	237ml	Light cream or milk
1/8 teaspoon	0.6ml	Freshly-ground pepper
1 tablespoon	15ml	Minced fresh parsley

Recipe Instructions

Peel and cut up potatoes. Peel and cut carrots in half. Place potatoes, carrots, onion and salt in Dutch oven. Add water to cover vegetables. Cover, bring to boil, then reduce heat and simmer 20 minutes or until vegetables are tender. Drain well, remove carrots and set aside.

Mash potatoes well with potato masher. Gradually add milk and cream, if using, mixing well after each addition. Add pepper and parsley. Coarsely chop carrots and add to soup. Heat soup to serve, taking care not to boil.

This recipe yields 6 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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