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Prep Time10min
Total35min
Servings6
Ingredients8
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Ingredients
1 1/2
cups water
5
medium potatoes, peeled and cut up
1
medium celery stalk, sliced (1/2 cup)
1/4
cup water
1
cup milk
3/4
teaspoon salt
1/8
teaspoon white pepper
2
green onions, thinly sliced
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Instructions
Step
1
Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
Step
2
Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
Step
3
Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
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Deliciously "slurpable" alone or served with a highly seasoned soup, such as Black Bean Soup.
For a fun garnish, spoon some sour cream into a sealed plastic food-storage bag. Cut off one tiny corner of the bag, and squeeze squiggles of sour cream onto servings of soup.
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Nutrition Facts
Serving Size:1 Serving
Calories
95
Calories from Fat
10
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
330 mg
Potassium
410 mg
Total Carbohydrate
20 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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