Creamy Potato and Bean Soup

Ingredients
3 Medium Red Potatoes- Chopped
2 Carrots- Sliced
3 Cloves Garlic- Minced
1 Medium Onion- Sliced
3 Tbsp Canola Oil
1 -16 oz Can- Diced Tomatoes
1- 10 oz Can- Original Rotel (Tomatoes and green chilies)
1 Can Red Kidney Beans (Rinsed)
1 1/2 Tbsp Black Pepper
1 Tsp Salt
7 Cups Chicken Broth ( I used a leftover piece of chicken and boiled it to death, it worked ;) )
1 Cup Milk
1 Tbsp Cornstarch
Sour Cream to top.

Makes:5-6 large bowls

So since I've been fighting off a cold, I came home today from work and decided I wanted to make a homemade soup. It hit the spot. had some good spice to it and was creamy but not thick (If you want to make it thicker add more cornstarch).

Chop, Slice and Dice all of your fresh ingredients.

Put a Large Saucepot over Medium heat. Add the Canola oil and then add your onions to the pot. When they start to get slightly translucent add the garlic and cook for another 2 minutes, stirring occasionally. Then add your carrots and potatoes and mix all together allowing them to be coated in the oil. Then add your pepper and salt.
Now add your chicken stock, tomatoes, rotel and kidney beans and cook for about 45 minutes until potatoes and carrots are tender. Then dissolve 1 Tbsp Cornstarch into 1 Cup of milk and stir until combined. Take your pot off of the burner and add the Cornstarch/Milk and stir together. Put the pot back on the heat and bring back to a boil. Stir it up again.

turn it down to low until you are ready to serve. Add a dollop of sour cream when serving.

This turned out very nicely, hubby ate 2 big bowls and I had a nice big one as well. The rotel added some nice heat (which helped my stuffy nose ;) ) and the sour cream gave it a creamy texture and make the heat nice and smooth. Definitely worth giving a try!

Have a great day and God Bless!