Easy Chilled Cream of Potato Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | can |
chicken broth
condensed, (10 1/2 ounces) |
*
|
| 1 | cup |
potatoes, instant
|
* |
| 1 | can |
evaporated milk
(13 oz.) |
|
| 1 | x |
scallions, spring or green onions
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | can |
chicken broth
condensed, (10 1/2 ounces) |
*
|
| 237 | ml |
potatoes, instant
|
* |
| 1 | can |
evaporated milk
(13 oz.) |
|
| 1 | x |
scallions, spring or green onions
chopped, for garnish |
*
|
Directions
In medium size saucepan over medium heat sauté sliced onions in oil until wilted.
Add broth; bring to full rolling boil.
Remove from heat; whisk in potato flakes, evaporated milk and pepper.
Cover and chill or return to saucepan and heat through.
Garnish with chopped green onion. Makes 4 servings.
Note: For smoother chilled soup, purée chilled base in blender or food processor; thinning it with small amounts of chicken broth or water.
