Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Peeled; cubed potato |
| 2 cups | Chopped onion |
| 2 cups | Canned low-sodium chicken broth; undiluted |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Ground white pepper |
| ¼ teaspoon | Dried whole basil |
| 1 can | Evaporated skimmed milk; (12 ounce) |
| ½ cup | Low-fat sour cream |
| Fresh chives; (optional) |
Combine first 6 ingredients in a large saucepan. Bring mixture to a boil.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Position knife blade in food processor bowl; add hot vegetable mixture.
Process 1 minute or until smooth. Transfer pureed mixture to a large bowl; stir in milk. Cover and chill 8 hours.
Ladle soup into individual bowls. Top each serving with 1 tablespoon low-fat sour cream; garnish with fresh chives, if desired.
For a time-saving option, omit the chilling procedure, and serve this reamy potato soup warm.
126 calories
2⅒ g fat
Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary." <diane@...> on Dec 28, 1997