Leave it to me to modify a modified soup recipe, but this is one of my favorite go-to soups and it's hearty enough to satisfy the hubby as well. You can find the original modified version here at Taste of Home, but this is the more budget friendly version that I have come to make.
- 3/4 cup each chopped onion, celery and carrots
- 1/4 cup butter, cubed
- 5 cups chicken broth
- 1/2 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/2 garlic powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon pepper
- 3 medium potatoes, peeled and cubed
- 2/3 cup all-purpose flour
- 3 cups 2% milk, divided
- 1 lb imitation crab meat
In a large pot, cooke onion, celery and carrots in butter until tender. Stir in broth and seasonings. Add potatoes. Bring to a boil. Reduce heat; simmer uncovered for 15-20 minutes or until potato is tender.
In a small bowl, combine flour and 1 cup of milk until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Stir in crab meat and remaining milk. Heat through but do not boil. (Makes 3 quarts)