The whole family will love this delicious vegetarian soup. It's great for company, but also perfect for a simple supper on a chilly night.

Ingredients:

1 tablespoon margarine
cup chopped onion
2 cans (10.75 oz. each) Cream of Potato condensed soup
2 cups milk
1 cup light cream (or half-and-half)
2 cans julienne carrots (DO NOT DRAIN.)
3 tablespoons chopped fresh parsley

Directions:

In large soup kettle, melt margarine. Add onion, and cook till tender, stirring occasionally to prevent scorching.

Stir in soup, milk, and cream until well-mixed.

Add carrots, including their liquid. Toss in parsley.

Heat slowly, stirring often.

Top with cooked bacon crumbles.

If desired, you can add 2 cans of corn, 2 cups of boneless chicken, ham, or tuna (cooked and diced) for a heartier meal.

Learn more about this author, Linda Ann Nickerson.
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