- Remove the cover and mash with a potato masher.
- Put contents of pan into blender or food processor and blend smooth.
I prefer method #1 because I like little pieces of vegetable in my soup, and because I don't care to fuss enough to make a smooth soup.
After you do either #1 or #2 above, add the parsley, milk and cheese (if you are using cheese) to the soup and heat till hot, but not boiling. Yield: 4 servings.
You will note in the photo above that the milk is not added to the soup in the jar. Neither is the cheese. We will have the remainder of the soup tomorrow night and I will reheat the soup, and add parsley, cheese and milk at that time. This soup also freezes well if you can keep it around that long. The colder it is outside, the better this tastes.
Also note: Land-of-Lakes FF H&H is the only fat-free half and half that I know of that won't curdle when you heat it, and that is why I recommend it.