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Potato Soup 3 (3pts)




Source of Recipe


JBSTAFF


Recipe Introduction


servings 7
points 3 (1-3/4 cup)


List of Ingredients




5 cups peeled and diced potato
or 5 cups frozen hash brown potatoes
2/3 cup chopped onion
2/3 cup chopped celery
1 carrot, shredded
1/2 tsp. salt
1/4 tsp. pepper
3 cups canned chicken broth, undiluted
1/2 cup evaporated skim milk
1 Tbl. parsley

Recipe



Combine first seven ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until vegetables are tender. Stir in milk and parsley.

Place half of potato mixture in container of an electric blender, process until smooth. Add mixture to pan. Cook over medium heat, stirring frequently until mixture is thoroughly heated. Do not boil.