| 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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