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Cream Of Potato Soup With Sauteed Vegetables

Cream Of Potato Soup With Sauteed Vegetables is a soups recipe made with Bear Creek Creamy Potato Soup Mix, Water, Niblets Canned Corn, Brussels Sprouts, and Red Potato Whole. Serves 3. Scale it up or down for the number of people at the table.

Ingredients

• 2/3 cup
• 2 cup
• 5 1/2 oz
• 1/4 lb
• 1
• 1
• 2 oz
• 1 tsp
• 1 tsp
• 1/4 cup
• 1 pinch
• 1/4 tsp

Method (preview)

1. 1

   Bring water to a boil in a 3-4-quart soup pan.

2. 2

   Add the soup mix.

3. 3

   Simmer 20 minutes.

4. 4

   Add corn with liquid.

5. 5

   Simmer another 5 to 10 minutes.

6. 6

   Meanwhile, rinse the vegetables. trim the sprouts and leave whole.

7. 7

   Scrub the potato and cut into 3/4-inch chunks.

8. 8

   Trim the carrot and slice (1/2-inch chunks).

9. 9

   Trim the green beans and cut into 1-inch lengths.

10. 10

    Shock in ice water to stop them from cooking.

11. 11

    Drain well.

12. 12

    Towel dry.

13. 13

    Cut brussels into 4 oval slices.

14. 14

    Heat a nonstick fry pan; add the butter and oil and swirl to prevent burning.

15. 15

    Add the vegetables and saute until lightly browned; season with salt and pepper and nutmeg.

16. 16

    Add the parsley; saute until parsley is warm and loses some of it's bitter smell.

17. 17

    Add the vegetables to the soup.

18. 18

    Season with Beau Monde or celery salt; adjust salt and pepper.

19. 19

    Serve with a nutty bread.

20. 20

    We love soups. Will make the minestrone today (posted yesterday)