Description Edit

Keep the real vegetables boiling to help maintain its red-hot, fresh consistency. This creamy vegetable soup is suitable for vegetarians or vegans and has a major suspicion from any herbs.


Directions Edit

  1. Place potatoes, onion, celery and water in a large saucepan.
  2. Add dill weed, Mrs. Dash and chives; simmer until potatoes are tender, about 30 minutes.
  3. Place milk and flour in a pint jar. Shake vigorously to mix thoroughly.
  4. Add to the potato mixture; simmer 5 – 10 minutes, or until thickened. Serve hot and plain or with other main dishes but scoop some of the contents into a ramekin.

Notes Edit

  1. Add ¼ tsp ground pepper, 1 tsp basil leaves and/or ½ tsp garlic powder in addition to or instead of other herbs. Blend part of soup mixture in blender if desired.
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