Creamy Vegetable Soup
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Creamy Vegetable Soup
1 lb. russet potatoes peeled and cubed
4 carrots peeled and sliced
2 ribs celery sliced
1 large leek (pale green and white parts only)) sliced
2 cups broccoli florets
4 cups Chicken Broth
2 tbsp. butter
1 medium onion peeled and chopped
1 cup fat-free half-and-half
1 tsp. McCormick Herbes de Provence
1 tsp. ground coriander
3/4 tsp. salt
Prep time: 15 minutes, Cook time: 30 minutes

Combine potatoes, carrots, celery, leek, broccoli and broth in a large stockpot. Bring to a boil; cover and simmer for 20 minutes or until vegetables are tender. While vegetables are cooking, melt butter in a medium skillet. Add onion; cook and stir over medium heat for 15 minutes or until onion is golden brown. Purée onion and broth mixture until smooth and return to pot. Stir in remaining ingredients and cook for 10 minutes more or until very hot.

Makes 4 servings.
Nutritional Information:
270 calories, 8 g protein, 7 g total fat (4 g sat.), 45 g carbohydrate, 6 g fiber, 13 g sugar, 25 mg cholesterol, 1630 mg sodium, 5 points