Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  chicken broth -- (14-1/2 oz.) not
                        condensed
  3               cups  potatoes -- diced
     1/2           cup  skim milk
  2               cups  cabbage -- chopped
     1/2           cup  carrots -- shredded
     1/2      teaspoon  dried dill weed
     1/8      teaspoon  pepper

Preparation:

In medium saucepan, combine broth and potatoes; bring to a boil. Reduce heat; cover and simmer 8 minutes or until potatoes are tender. Cool slightly. Place 1 cup hot potato mixture in blender container or food processor bowl with metal blade. Add milk; cover and blend 30 seconds or until mixture is smooth. Return to saucepan; stir in remaining ingredients. Cook over medium heat for 5 minutes or until cabbage is crisp tender.

Nutritional Information:

102 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 21g Carbohydrate; trace Cholesterol; 182mg Sodium