| Total sodium per serving: 60 mg |
Servings: 6 |
Ingredients
- 2-3 T. oil in soup pot, heat and sauté the following
- 2 cups chopped sweet onion
- 1 cup diced carrots
- 1 cup chopped celery
- 8 medium potatoes, peeled, diced
- Cook til onions are transparent, and add following
- 6 cups UNSALTED Swanson’s Chicken Broth(save 1 cup for later)
- 1 t. marjoram
- 1 t. dill weed
- 1/2 t. paprika
- 1 t. caraway seeds
Directions
Bring above to a boil, simmer for about an hour or so. Now, dissolve
1 cup powdered milk in the extra 1 c. chicken broth and mix well.
Pour into soup pot and stir well. Heat a couple of minute more. Now, Use a stick blender to make the soup a little creamy and to thicken it up.
Today I just used a potato masher. Oh, and if you want to use all milk instead of chicken stock, that would be fine.
This should make 6 servings with about 60 mg sodium per serving of 1 cup.
