Potato Vegetable Soup Recipe

• 2 c. water
• 2 c. peeled, cubed potatoes (about 3/4 lb.)
• 1 c. minced green cabbage
• 1/2 c. sliced carrot
• 1/2 c. sliced celery
• 1/2 c. minced onion
• 1/4 c. lowfat milk or possibly water
• 2 teaspoon chicken bouillon granules
• 1/8 teaspoon grnd nutmeg
• 1/8 teaspoon pepper
• Croutons or possibly garlic bread

1. Place 2 c. water potatoes, cabbage, carrot, celery, onion, lowfat milk, bouillon granules, nutmeg and pepper in a large sauce pan.
2. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 25 to 30 min or possibly till vegetables are tender.
3. To thicken soup, place 1 c. of the mix in a blender container or possibly food processor bowl.
4. Cover and blend or possibly process till smooth.
5. Return mix to sauce pan and heat through.
6. Garnish with nutmeg.
7. Serve with croutons or possibly garlic bread.

water, potatoes, green cabbage, carrot, celery, onion, milk, chicken bouillon granules, nutmeg, pepper, croutons

Taken from cookeatshare.com/recipes/potato-vegetable-soup-33387 (may not work)