Spud Soup
Ingredients
- 2 ½ pounds Washington Yukon Gold or white potatoes
- 1 can (49 ½ ounces) chicken broth
- ½ cup sliced celery
- ½ cup chopped onion
- ¼ teaspoon dried thyme or oregano leaves
- Salt and pepper
- 1 package (10 ounces) frozen mixed vegetables
- 1 cup chopped cooked chicken, turkey or fish, or drained canned salmon or tuna
What you'll need to make this recipe:
- Vegetable brush
- Vegetable peeler
- Big sharp knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Timer
- Large saucepan
- Ladle
- Baking sheet
- Potholders
Directions
Soup can be a special meal, and you can make it. There is some slicing and dicing so be sure to ask permission or for help. You’ll be very proud to tell your family that you’re the soup master! Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.
