I have updated my Bootcamp-Week 2 with the healthy recipe I promised.
IT’S SOOO COLD OUTSIDE!!!!! So I decided to post a Potato Soup recipe. Which was also served with corny corn muffins. Get it “corny” corn muffins. Hahaha…okay nevermind. I got the joke!
Note: I added a few sprinkles of Pampered Chef Buffalo Rub for a little spicy kick. If you prefer your potato soup with less chunks add milk, broth and potatoes into food processor before adding to the stove.
Reduce heat and simmer for 15-20 minutes.
While the soup is cooking start on your corny corn muffins. I used corn muffin mix because it was just quicker than mix from scratch (I will make those on another post).
Preheat oven to 400°. Line muffin pan with baking cups and lightly spray with non-stick spray. Mix corn muffin mix according to directions on package. Add 1/2 can of corn to mix.
I also gave this mix a little sprinkle of my favorite Pampered Chef Parmesan-Garlic Seasoning.
Enjoy! Stay warm!!!