4 cups of peeled, cubed potatoes
2 cups of milk
2 minced garlic cloves
1 1/2 cups of chopped celery
1 1/2 cups of chopped carrots
1 1/4 cups of chicken broth
2 tbsp butter
2 tbsp tomato paste
1 tbsp of itallian seasoning
1 tbsp cornstarch
1 19 oz can of tomatos
Salt and papper to taste
Melt butter in large saucepan
Add onions and cook over medium heat until tender
Add celery, carrots, potatoes, garlic and seasoning
Cook for 5 minutes
Stir in cornstarch and add milk stirring while cooking until thick
Add tomatoes, paste and broth
Return to a boil and simmer for 20-25 minutes
Season and serve
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