Creamy Potato Soup

Course : Diabetic
Serves: 5
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1 can swanson chicken broth -- (14and1/2 oz)
1/8 teaspoon pepper
4 bunch green onions -- sliced (about 1/2 cup)
1 stalk celery -- sliced (about 1/2 cup)
3 medium potatoes -- (about 1 lb) peeled and sliced 1/4-inch thick
1 1/2 Cup skim milk

Preparation / Directions:

In medium saucepan, mix broth, pepper, onions, celery, and potatoes. Over high heat, heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender. Remove from heat. Put half the broth mixture and 3/4 cup milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to pan. Over medium heat, heat through.


Nutritional Information:

63 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 13mg Sodium

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