|2 tablespoons||Fleischmann's Lower Fat margarine|
|½ cup||Celery; chopped|
|½ cup||Onion; chopped|
|3 cups||Potatoes; peeled & cubed|
|14½ ounce||Low sodium chicken broth|
|1½ cup||1% milk|
Saute celery & onion in margarine until tender. Add potatoes, broth & pepper. Heat to boiling. Reduce heat to low. Cover & cook 15 - 20 minutes or until potatoes are tender. Remove from heat. Blend half of soup mixture (approximately 2 cups) & ¾ cup of milk together until smooth. Return to pan with remaining milk. Add clams at this point, if using. Heat through.
If desired, top each serving with chopped green onion & shredded nonfat cheese.
Recipe By : The McKeesport Daily News Posted to Digest eat-lf.v096.n210 Date: Tue, 05 Nov 1996 18:28:52 -0500 From: charles moffat <moffats@...> NOTES : Variation: Add 1 can drained clams to soup after pureeing.
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