Recipe: Cream of Potato Soup

Cream of Potato Soup

2 potatoes, peeled and cut into 1-inch pieces
1 small onion, sliced
1 medium carrot, sliced
2 1/2 cups chicken broth, divided
1/4 tsp salt
1/8 tsp white pepper
1 1/2 cups 2% milk

In 3-quart microwave-safe casserole combine potatoes, onion, carrot and 1 cup of the chicken broth. Cover loosely with plastic wrap; cook on high 13 to 15 minutes or until potatoes are tender, stirring once.

Stir in remaining broth, salt and pepper. Pour half the potato mixture into processor or blender container; add 3/4 cup milk. Cover; process until smooth. Repeat with remaining potato mixture and milk.

Return to casserole. Re-cover; cook on high 8 minutes or until heated through.

Makes 6 servings
Source: Idaho Potato Commission