Two potato soup (2 points)

Yield: 4 servings

Measure Ingredient
3½ cup Nonfat chicken broth; fat free
12 ounces Potatoes; peeled and chopped
10 ounces Sweet potatoes; peeled and chopped
3 larges Garlic clove
½ teaspoon Rosemary; minced

Combine first 4 ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to simmer. Season to taste with salt and pepper.

Recipe by: Bon Appetit Magazine Posted to EAT-LF Digest by "Koula Smith" <tselectr@...> on Nov 18, 1998, converted by MM_Buster v2.0l.

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