Easy (Toddler Approved) Creamy Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large onion, diced2 Tbsp butter8 Cups Chicken or Turkey Broth4 Cups Vegetables (frozen California work great)5 Medium potatoes, peeled and chopped1 cup sour Cream2 Tbsp DillSalt and Pepper to taste1 cup grated Cheddar Cheese (optional)
My toddler HATES eating vegetables but asked for thirds of this soup made from leftovers!
You can used canned broth I suppose (that's what's in the nutritional calculation) but it's so easy to make for free! When we carve our turkeys I throw the bones etc. into a large stock pot, add about 3 Tbsp of my favourite spices and 1 Tbsp of salt, fill the pot with water and leave it to simmer for a few hours while we eat our dinner. To lower the fat content of the broth we strain it as it's poured into containers and cool it in the refrigerator. Once cold it's easy to skim the fat off.
For the cream soup: sautee the chopped onions in the butter until carmelized. Add the broth, veggies and potatoes and boil for about 20-30 minutes if the veggies are uncooked. (If using leftover veggies or mashed potatoes, add them in the last 5 minutes of cooking time.) Run everything through a blender (or use a stick blender for one-pot cooking.) Blend in sour cream and dill. Add salt and pepper to taste, and top with grated cheddar cheese if desired.
Yummy winter comfort food!
Makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LED2TEACH.
You can used canned broth I suppose (that's what's in the nutritional calculation) but it's so easy to make for free! When we carve our turkeys I throw the bones etc. into a large stock pot, add about 3 Tbsp of my favourite spices and 1 Tbsp of salt, fill the pot with water and leave it to simmer for a few hours while we eat our dinner. To lower the fat content of the broth we strain it as it's poured into containers and cool it in the refrigerator. Once cold it's easy to skim the fat off.
For the cream soup: sautee the chopped onions in the butter until carmelized. Add the broth, veggies and potatoes and boil for about 20-30 minutes if the veggies are uncooked. (If using leftover veggies or mashed potatoes, add them in the last 5 minutes of cooking time.) Run everything through a blender (or use a stick blender for one-pot cooking.) Blend in sour cream and dill. Add salt and pepper to taste, and top with grated cheddar cheese if desired.
Yummy winter comfort food!
Makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LED2TEACH.
Nutritional Info Amount Per Serving
- Calories: 190.9
- Total Fat: 9.2 g
- Cholesterol: 23.4 mg
- Sodium: 159.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.0 g
- Protein: 6.7 g