Recipe: Creamy Potato and Dried Tomato Soup (blender) (serves 2)

CREAMY POTATO AND DRIED TOMATO SOUP

1 (14.5 oz) can fat-free chicken broth
1/2 pound Yukon gold potatoes, cut in chunks
1 clove garlic, peeled
1/4 cup dried tomatoes, packed in oil, well-drained
Freshly ground pepper
2 Tbsp fresh chives, minced

In a 3- to 4- quart pan, combine broth, potatoes, garlic, tomatoes, and pepper to taste. Bring to a boil over high heat. Reduce heat to medium low, cover tightly, and simmer until potatoes and garlic are tender when pierced, 20 to 25 minutes.

Transfer mixture to a blender and whirl on high speed until smoothly pureed. Return mixture to pan and keep warm over low heat until serving time.

Spoon into bowls and sprinkle with chives.

Servings: 2
Source: Select Magazine, March/April 2000