| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Peeled; cubed potato |
| 2 |
c |
Chopped onion |
| 2 |
c |
Canned low-sodium chicken broth; undiluted |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 1/4 |
ts |
Dried whole basil |
| 1 |
cn |
Evaporated skimmed milk; (12 ounce) |
| 1/2 |
c |
Low-fat sour cream |
|
|
Fresh chives; (optional) |
INSTRUCTIONS
Combine first 6 ingredients in a large saucepan. Bring mixture to a boil.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Position knife blade in food processor bowl; add hot vegetable mixture.
Process 1 minute or until smooth. Transfer pureed mixture to a large bowl;
stir in milk. Cover and chill 8 hours.
Ladle soup into individual bowls. Top each serving with 1 tablespoon
low-fat sour cream; garnish with fresh chives, if desired.
For a time-saving option, omit the chilling procedure, and serve this reamy
potato soup warm.
126 calories
2.1 g fat
Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary."
<diane@keyway.net> on Dec 28, 1997
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