Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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1/2 cup chopped onion
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1 cup reduced-sodium chicken broth
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2 cups cubed potatoes
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup flour
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2 cups half-and-half or 2 cups milk
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1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce
Instructions
- Melt margarine in large saucepan or Dutch oven over medium heat.
- Stir in onion; cook 2 to 3 minutes or until crisp-tender.
- Add broth, potatoes, salt and pepper.
- Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
- In small bowl, combine flour and half-and-half; mix well.
- Stir into potato mixture; add frozen vegetables.
- Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.