Cream of Potato and Vegetable Soup

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“I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt margarine in large saucepan or Dutch oven over medium heat.
  2. Stir in onion; cook 2 to 3 minutes or until crisp-tender.
  3. Add broth, potatoes, salt and pepper.
  4. Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
  5. In small bowl, combine flour and half-and-half; mix well.
  6. Stir into potato mixture; add frozen vegetables.
  7. Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

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