Yield: 4 Servings
|3 cups||Peeled; cubed potato|
|2 cups||Chopped onion|
|2 cups||Canned low-sodium chicken broth; undiluted|
|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.
2⅒ g fat
Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary." <diane@...> on Dec 28, 1997