Ingredients

3 cup peeled; cubed potato
2 cup chopped onion
2 cup canned low-sodium chicken broth; undiluted
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon dried whole basil
1 can evaporated skimmed milk; (12 ounce)
1/2 cup low-fat sour cream
1 fresh chives; (optional)

Procedure

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 2.1 g fat Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary." on Dec 28, 1997
soups