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Creamy Corn and Potato Soup


Course : Soups
Serves: 10
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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 / Directions:


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

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