ROASTED POTATO SOUP

Cooking Time:  45 Minutes

Make Ahead:  You can roast the vegetables
up to 4 hours ahead and they will keep
at room temperature for a few hours.

Serves 4

Serve hamburgers with this hearty soup
instead of french fries for a really well
balanced and healthy meal.

SHOPPING LIST

Potatoes, Evaporated Milk, Carrot, Fresh Parsley, Leeks, Celery, Chicken
Bouillon, Onions, Garlic, Butter

INGREDIENTS

6 russet potatoes, peeled and chopped
2 leek bulbs (white and light green parts only) chopped
2 onions (chopped)
1 clove minced garlic
1 sliced carrot
1 medium stalk of celery, chopped
4 chicken bouillon cubes
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
5 cups water
1/2 cup butter or margarine, melted
1 can evaporated milk (12 ounce size)

1. Preheat oven to 450 degrees.  Spray a baking sheet with cooking spray and place the potatoes, leeks and onions on the prepared baking sheet.  Spray a light coating of cooking spray over the vegetables.
2. Roast the vegetables turning them frequently until golden brown.  Place them in a large saucepan and add garlic, carrot, celery, bouillon, parsley and water.
3. Bring the mixture to a boil over a medium-high heat.  Reduce heat and simmer stirring occasionally until vegetables are tender, about 15 minutes.
4. Add butter and evaporated milk to the saucepan and stir.  Cook until heated through (about 5 minutes) and ladle into soup bowls.

VARIATION

You can make this a vegetarian soup by substituting vegetable bouillon cubes for the chicken bouillon.

EXPRESS COOKING

After you have peeled and chopped the potatoes, keep them crisp and white by placing them in cold water until you are ready to roast them.

MONEY SAVING TIPS

Leeks (which are part of the garlic and onion family) can sometimes be a little expensive.  For an economical alternative substitute 1 bunch of green onions.

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