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Spud Soup
Courtesy of Washington State Potatoes
Servings: 6
Prep Time: 15 Min.
Cook Time: 45 Min.
What you need:
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+ 2 1/2 lb. Washington Yukon Gold or white potatoes
+ 1 can (49.5 oz.) chicken broth
+ 1/2 c. sliced celery
+ 1/2 c. chopped onion
+ 1/4 tsp.dried thyme or oregano leaves
+ salt and pepper
+ 1 pkg. (10 oz.) frozen mixed vegetables
+ 1 c. chopped cooked chicken, turkey or fish, or drained canned salmon or tuna
What to do:
1. Scrub the potatoes with a vegetable brush in the sink under cold running water.
2. Peel the potatoes with a vegetable peeler, although you can leave the peels on if you wish.
3. Using a big sharp knife (and with permission or help) on a cutting board, cut the potatoes in half the long way. Put the halves cut side down on the cutting board and cut each half lengthwise into 4 pieces. Then cut the long slices cross¬wise to make small (about 1 in.) pieces.
4. Get out a large saucepan or pot and put the potatoes in the pot.
5. Open the can of chicken broth and pour into the pot.
6. Add the celery, onion and thyme or oregano and sprinkle with a little salt and pepper.
7. Put the pot on the burner and turn it to High. When the broth starts to boil, turn the heat down to Medium Low so the broth is just barely bubbling.
8. Cover the pot and set the timer for 30 min.
9. Using potholders, carefully remove the cover and poke one of the pieces of potato with a long handled fork or a knife to be sure the potatoes are tender. If the potatoes aren't yet tender, cook another 5 min.
10. Open the pkg. of frozen vegetables and carefully add them to the pot. Add the chicken and cover on the pot.
11. Set the timer so the soup will simmer for 10 more min.
12. Ladle out a small amount of soup into a bowl and taste. Add more salt and pepper if you think it is necessary.

Soup can be a special meal, and you can make it. There is some slicing and dicing so be sure to ask permission or for help. You will be very proud to tell your family that you are the soup master! Leftover soup makes a great Saturday lunch. Start the soup about 45 min. before your meal.

* For more great potato recipes, please visit or
Nutritional information:
Calories: 287;   Total Fat: 3g;   Cholesterol: 19mg;   Total Carbs: 47g;   Fiber: 4g;   Protein: 17g;   Sodium: 921mg;