Another simple quick pantry based soup to enjoy with the help of your high speed blender. Ready in about 20 minutes. Add some extra nutrition and include some spinach.
Ingredients
3- 4 medium potatoes, red or white, baked
1/2 onion, chopped
2 tsp garlic powder
1 tsp thyme, dried
1 tsp oregano, dried
2 tsp savory, dried
1 peeled carrot, 2" chunks
1 celery stalk, 2" chunks
1 cup chicken stock
1 1/2 cups milk, 2% works
handful spinach, roughly chopped (optional)
12 oz ham, chopped 1/2" pcs
1 15 oz can creamed corn
Instructions
Please read Susie's Tips and Tricks
1. I 'baked' my potatoes in a microwave oven. Approximately 10 minutes.
2. Add 1/2 of baked potatoes, onion, garlic, thyme, oregano, savory, carrot and celery, along with chicken stock and milk. Set blender to Soup setting or level 6 for 6 minutes.
3. Meanwhile, in a large pot saute the ham to crisp up a bit on medium low heat. Then add creamed corn, and remaining potatoes (chopped in 1/2" pieces) to heat up.
4. Now add a handful of spinach, if desired. Once blender has completed add to the soup pot on the stove. Add additional herbs if desired, and salt and pepper as necessary.
Susie's Tips and Tricks
I peeled the remaining potatoes prior to chopping.
Use herbs and spices you prefer.
If you have thin deli ham you should add as a garnish. Larger pieces work best to saute.
Omit the spinach if you prefer.
You could use a chicken bouillon cube for the chicken stock.
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