Creamy Irish Potato Soup

INGREDIENTS:

• 2 tbsp (30 mL)butter
• 4 medium green onions, sliced
• 1 stalk celery, sliced
• 1¾ cups (425 mL) CAMPBELL'S® Ready to Use Organic Vegetable Broth
• 1/8 tsp (0.5 mL) ground black pepper
• 3 medium potatoes, sliced 1/4" (0.5 cm) thick
• 1½ cups (375 mL) milk

DIRECTIONS:

* 1. Heat butter in saucepan at medium heat. Add onions and celery and cook until tender.
* 2. Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat for
15 minutes or until potatoes are tender.
* 3. Place half the broth mixture and half the milk into blender or food processor. Cover and
blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to
saucepan Heat through.

Coarse Carrot and Ginger Soup

INGREDIENTS:

• 2 cups (500 mL)
• coarsely chopped carrot
• 3/4 cup (175 mL)
• each, coarsely chopped onion and potato
• 1 tbsp (15 mL) butter
• 1 carton (900 mL) CAMPBELL'S® Organic Vegetarian Vegetable Broth
• 1 ½ tbsp (25 mL) minced fresh ginger root
• 1/8 tsp (0.5 mL) ground black pepper
• 1 tbsp (15 mL) chopped fresh cilantro

DIRECTIONS:

* 1. Cook and stir carrots, onion and potato in heated butter in large saucepan over medium
heat until vegetables are tender-crisp – about 5 minutes.
* 2. Stir in broth, ginger and black pepper. Heat to a boil. Reduce heat to low. Cover and
cook at a gentle boil for 20 minutes or until vegetables are tender. Remove from heat.
* 3. Blend mixture in saucepan to desired smoothness with pulse action of hand blender.
Return soup to heat, stir in cilantro and heat mixture through.