Creamy Corn and Potato Soup

Creamy Corn and Potato Soup

Course :	Soups
From:	HungryMonster.com
Serves:	10

Ingredients:

1	small	onion -- chopped
2	medium	carrots -- peeled
2	tablespoons	butter
3	cans	chicken broth -- 14 3/4 oz. each
4	large	potatoes -- peeled and diced
3	cans	corn, cream-style -- 14 3/4 oz. each
2	cups	half and half

Preparation:

I a soup pot, saute the onion and carrots in the butter over medium heat for 5-6 minutes, or until tender. Add the chicken broth and potatoes. Bring to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender. Add the remaining ingredients and cook for 8-10 minutes, or until heated through. Serve immediately. Note: Give this some added color by using red-skinned potatoes and leaving the skins on.

Nutritional Information:

172 Calories (kcal); 9g Total Fat; (43% calories from fat); 5g Protein; 20g Carbohydrate; 24mg Cholesterol; 390mg Sodium