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Southwest Potato Soup
Ingredients
- 1 cup diced onion
- 1 cup diced sweet pepper
- 2 tablespoon diced garlic
- 1 cup sliced carrot
- 1 cup frozen corn
- 6 cups diced potatoes
- 8 cups chicken broth
- 1 package of dry ranch dressing mix
- 2 cups skim milk
- Olive oil for sautéing onion, pepper, & garlic
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Directions
- Dice & measure your veg
- Sauté onion, pepper and garlic in olive oil in soup pot and set aside in dish
- Add broth (I use half store bought chicken broth and better than bouillon chicken diluted with water) to pot, add carrots and potatoes and bring to boil
- Once fork tender, add onion, pepper, garlic and frozen corn to pit
- Mix two cups of skim milk with ranch dressing mix - full fat version would mix 2 cups of cream and 1 cup of sour cream with ranch dressing mix.
- Pour and stir milk and ranch mixture into soup.
- Heat and serve.
- Top with shredded cheddar, bacon bits, and chives. If you opt not to blend in sour cream, you can add sour cream as a topping too. It tastes delish with no toppings as a little filler meal between meals.
- You may salt and pepper individual servings as desired. Because I use the better than bouillon and store bought broth, I do not add salt. The sauted veg in olive oil and ranch dressing mix give it great flavor.
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