Creamy Weeknight Potato Vegetable Soup
Russets are best in this easy soup
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Whisk
- Wooden spoon
- Colander
- Peeler
Ingredients
- 2 russet potatoes, cut into small cubes
- ½ green pepper diced
- 1/3 C sweet onion
- 3 carrots, diced
- 2 garlic cloves minced
- ¾ C frozen corn
- 3 T Olive This!
- Arbosana Olive Oil
- ½ t Trader Joes 21 Seasoning Salute (or your favorite multi-purpose seasoning)
- 2 Knorr chicken stock bouillon cubes
- 7 C water
- 1 t salt + ½ t pepper (more to taste if needed)
- 1/3 C half n half cream
- ¼ C flour plus water to make slurry to thicken
- Handful of parsley
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