Creamy tater soup

Yield: 4 Servings

Measure Ingredient
4 cups Defatted chicken broth
1 cup Chopped onion
3 cups Chopped celery, including leaves
2 eaches Small potatoes, peeled & cubed
½ teaspoon Salt
1 dash Cayenne pepper
1 cup Low-fat milk

1. In large saucepan, combine all ingredients except milk. Cook until vegetables are very tender, about 10 minutes. Cool slightly. 2.

Transfer to blender and blend until smooth. Stir in milk. 3. At this point, may be stored in refrigerator up to 1-week. 4. Heat before serving.

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