Recipe: Skinny Potato Soup

SKINNY POTATO SOUP

1 (14 1/2 ounce) can Swanson Chicken Broth (1/4 cups)
1/8 teaspoon pepper
4 green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
3 medium potatoes (about 1 pound), peeled and sliced 1/4 inch thick
1 1/2 cups milk

In medium saucepan mix broth, pepper onions, celery and potatoes. Over high heat, heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender. Remove from heat.

In blender or food processor, place half the broth mixture and 3/4 cup milk. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to pan. Over medium heat, heat through.

VARIATION:
In warm weather serve Chilled Skinny Potato Soup. After blending, pour soup into a serving bowl. Refrigerate at least 2 hours.

Serves 5

2g fat per serving (traditional vichyssoise recipe: 15g fat per serving)

Source: Campbell's