Cream of corn-potato soup

6 Servings

Ingredients

Quantity Ingredient
2 cups Nonfat milk; divided,
; or substitute
2 cups Corn kernels; fresh or froze
1 cup Potato; peel & dice
½ medium Onion
1 tablespoon Mustard; spicy or dijon
2 Cl Garlic; split in half
pinch Cayenne pepper; optional
½ cup Nonfat dry milk powder
1 teaspoon Honey
Paprika; for garnish

Directions

Preparation Time: 0:30 In blender, combine 1 C milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper.

Process until corn and potato are coarsely pureed. Pour into a saucepan.

Add remaining 1 C milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful with paprika for color.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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