2. Sauté the Vegetables. In a large soup pot, melt the butter over low heat. Add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are tender and ...

Add the potatoes, broth, milk, cream, ½ teaspoon salt and ¼ teaspoon black pepper. Increase the heat to medium-high and bring to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork ...

Add the ham, potatoes, onion, carrot, celery, chicken broth, dried parsley, salt, and pepper to the slow cooker. Stir the ...

Add the potato, celery and chicken stock or broth. Bring to a boil, then reduce the heat and simmer until the potatoes and celery are very tender, about 20 minutes. 3 ...

8 Potatoes, medium Russet or Gold; 4 Red Potatoes, skin on, cubed; 2 - 32 oz. Chicken Broth, boxes ; 16 oz. Heavy Cream; 1 Onion, diced medium size; 1 stalk Celery, diced ...

Add the potatoes, broth, milk, cream, ½ teaspoon salt and ¼ teaspoon black pepper. Increase the heat to medium-high and bring to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork ...

Soup is always a good idea, no matter what the time of year. And in the spring, when the days are sunny but still a little chilly, soup makes a lot of sense. It's warming and comforting — and if ...

Add the potatoes, broth, milk, cream, ½ teaspoon salt and ¼ teaspoon black pepper. Increase the heat to medium-high and bring to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork ...

Add the onion, carrot and celery, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to ...

You won`t believe a soup this rich tasting is made with skim milk. It has only 268 calories per serving, but you`d swear it was made with cream. To give the soup extra body, we pureed part of the c… ...

Stir in the flour and allow this to cook for about 2-3 minutes. Pour in the chicken stock, milk and cream. Add in the diced potatoes, salt and pepper.