Blizzard Soup

AKA Creamy Potato Soup

I spoke to my mom on the phone yesterday, during this crazy blizzard, and she was busy eating potato soup - uhhhh, jealous! I just had to try out my own version. Let me tell you, this is pretty simple - And tastes amazing, especially on those freezing Minnesnowta nights. Soup is lovely when you're trying to clean out the refridgerator, as well, so feel free to add whatever you want and make it your own! MMM!
Needed: Medium-sized pot

To make a larger pot – double recipe
1 – 14oz. can of Swanson Vegetarian Vegetable Broth
4 – medium-sized potatoes (I prefer garden/red potatoes)
1-2 – large carrots, peeled and coined
½ - cup of red/yellow onion - chopped/thinly sliced

½ - cup of whole kernel (canned) corn

½ - cup of frozen peas

½ - cup of thinly sliced celery

2 - cups of half & half, or cream

1 - tbsp. sour cream (optional)

2 - tbsps. of flour, OR -

½ - cup + of grated parmesan cheese (thicken to your preference, I like using the cheese, more flavor - and parm. is YUMMMy with potatoes.

Salt & pepper to taste – I usually add veggie pepper.

And ANY other veggies you care for – string beans, broccoli, cauliflower…

For you carnivores - add bacon or ham.

Directions:
1] Mix vegetable broth, celery, onions and potatoes – set on medium heat
2] When potatoes start getting tender, add rest of veggies – carrots, corn, peas
3] Keep on medium to high heat until desired texture of veggies is met – TASTE OFTEN :)
4] Stir in half & half and sour cream, let simmer for 5 minutes, or until barely boiling.
5] Stir in parmesan cheese and/or flour to thicken.
6] Serve with sourdough baguette for a hearty, warmingthesoul type of meal.
7] VOILA!