| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Irish | Potatoes | 4 | Servings |
INGREDIENTS
| 2 | tb | Fleischmann's Lower Fat margarine |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Onion; chopped |
| 3 | c | Potatoes; peeled & cubed |
| 14 1/2 | oz | Low sodium chicken broth |
| 1/4 | ts | Pepper |
| 1 1/2 | c | 1% milk |
INSTRUCTIONS
Saute celery & onion in margarine until tender. Add potatoes, broth & pepper. Heat to boiling. Reduce heat to low. Cover & cook 15 - 20 minutes or until potatoes are tender. Remove from heat. Blend half of soup mixture (approximately 2 cups) & 3/4 cup of milk together until smooth. Return to pan with remaining milk. Add clams at this point, if using. Heat through. If desired, top each serving with chopped green onion & shredded nonfat cheese. Recipe By : The McKeesport Daily News Posted to Digest eat-lf.v096.n210 Date: Tue, 05 Nov 1996 18:28:52 -0500 From: charles moffat <moffats@usaor.net> NOTES : Variation: Add 1 can drained clams to soup after pureeing.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”