Serves: 4
Total Calories: 71

2 cups water
2 cups potatoes peeled, cubed (about 3/4 lb.)
1 cup cabbage chopped
1/2 cup carrot sliced
1/2 cup celery sliced
1/2 cup onion chopped
1/4 cup milk or water
2 teaspoons chicken bouillon
1/8 teaspoon nutmeg ground
1/8 teaspoon black pepper
nutmeg Additional ground (optonal)
crouton or garlic bread

Place 2 cups water, potatoes, cabbage, carrot, celery, onion, milk, bouillon granules, nutmeg and pepper in a large saucepan. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 25 to 30 minutes or until vegetables are tender.

To thicken soup, place 1 cup of the mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Return mixture to saucepan and heat through.

Garnish individual servings with nutmeg. Serve with croutons or garlic bread.

Nutritional Facts:

Serves: 4
Total Calories: 71
Calories from Fat: 5

More Recipes from the Potato Lover's Cookbook Cookbook:
Potato-Vegetable Soup
Vichyssoise