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Loosely based on another recipe I saw on Tasty Kitchen for a Creamy Potato Soup. Anyone with grain or dairy issues might want to consider this recipe as I didn’t add either.
In a large saucepan over medium-high heat, melt butter and add Spice Hunters Spring Salad Mix; stir to combine. Immediately stir in the chicken broth. Add potatoes (add water if needed to barely cover potatoes), bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the chicken and whatever veggies you’d like and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Note: I never add salt when I’m cooking and I found this to be plenty salty (almost too much). If you are like me, you may want to cut the Spice Hunters Spring Salad Mix to 1 tablespoon and then adjust from there.
This made about 4 servings—just right for little ole me. I was wishing for biscuits with strawberry jelly to go with this, so you may want to make some.
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khlaf on 11.5.2010
This soup looks very good, but I do feel the need to point out that there is dairy in this recipe. Butter/margarine is dairy. Also, some chicken broth does contain dairy. You have to read the labels closely. The only reason I’m mentioning this is that my granddaughter just outgrew her severe dairy allergy at the age of 5. I have spent many hours in the grocery store reading every label of every item I was purchasing when she was going to visit. That being said….I do plan on trying this recipe. It does look delicious.