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Creamy Potato Soup |
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Serves: 5
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1 (14 1/2-ounce) can Swanson chicken broth
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 lb), peeled and sliced 1/4 inch thick
1 1/2 cups skim milk
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1. 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.
2. 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.
EXCHANGES
PYRAMID SERVINGS
Starch 1 1/2
NUTRITION FACTS
Calories 103(10 calories from fat)
Fat 1 g
Saturated Fat 0 g
Cholesterol 2 mg
Sodium 394 mg
Carbohydrate 20 g
Dietary Fiber 2 g
Sugars 5 g
Protein 5 g
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