Cream Of Potato And Vegetable Soup

1. 1

   Melt margarine in large saucepan or Dutch oven over medium heat.

2. 2

   Stir in onion; cook 2 to 3 minutes or until crisp-tender.

3. 3

   Add broth, potatoes, salt and pepper.

4. 4

   Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.

5. 5

   In small bowl, combine flour and half-and-half; mix well.

6. 6

   Stir into potato mixture; add frozen vegetables.

7. 7

   Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.