Super Soup

Creamy Vegetable soup

This recipe makes about 10 servings of about 3/4 cup.  It is a perfect winter storm~stay at home~in front of the fire or T.V. soup. I took a Baguette loaf of bread and cut some slices about 1/2" thick, sprinkled them with olive oil and some Mrs. Dash Garlic & Herb Blend, then broiled them for about 2 minutes on high(until lightly toasted), and used them for my dipping crackers with the soup. 

Ingredients:

2 10.5 oz cans Cream of Mushroom soup

1 cup sour creamy mashed potatoes(recipe follows)

1/2 Cup chopped zucchini

1/3 cup copped carrots

1 tsp Mrs. Dash Onion & Herb blend

1/4 cup chopped Green Onions 

3 strips Bacon fried and crumbled

8 cups water

Method:

In a 5 qt sauce pan, mix mushroom soup with water.  Make sure the soup and water are thoroughly mixed(no lumps). Add carrots, green onions, Mrs. Dash and bacon. Heat on medium heat until soup begins to boil. Add mashed potatoes, and bring to a boil again. Reduce heat and simmer for another 10 minutes to allow all flavors to blend properly.  Easily served in over sized mugs for that nostalgic or romantic evening in front of the fire.

Sour Creamy Mashed potatoes:

Ingredients:

4 Large Russet baking potatoes

2 Tbsp Butter

4 Tbsp Philadelphia Chive & Onion Cream cheese

1/8 tsp sea salt

5 cups water

1/4 cup fat free skim milk

Method:

cut potatoes into 1 to 1 1/2 inch cubes and place in 5 qt. sauce pan with water and sea salt.

bring potatoes to a boil and continue to boil until potatoes fall off tines of a fork. 

Add butter and milk and mash potatoes completely with potato masher. fold in Cream cheese until

completely incorporated with potatoes.