Mug-O-Spud Soup (Vichyssoise)
Source: California New Potatoes
Makes 4 servings

Here's a starter for a dinner party. Give your guests a walk-around appetizer to sip while you tend to last-minute details. It's a zip to make when you whirl it in a blender. If you're feeling fancy, call the soup by its French name, vichyssoise.

1/2 small onion, cut in half
1 can (14 oz.) chicken broth, chilled
1 1/2 cups diced, cooked California
new potatoes, chilled
Salt and pepper to taste
1 cup low-fat sour cream
Chopped chives

In the blender container, combine onion, chicken broth and potatoes. Cover, blend on high speed for 8 seconds. Taste and season generously with salt and pepper.

Add sour cream; cover; blend 10 seconds. Refrigerate until well chilled, at least 1 hour. Serve in chilled mugs and garnish with chives.