Creamy Tater Soup
Yield
2 servingsPrep
20 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
defatted |
|
| 1 | cup |
onions
chopped |
|
| 3 | cups |
celery
chopped, including leaves |
|
| 2 | small |
potatoes
peeled and cubed |
|
| ½ | teaspoon |
salt
|
|
| 1 | d |
cayenne pepper
|
*
|
| 1 | cup |
milk, low-fat
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
defatted |
|
| 237 | ml |
onions
chopped |
|
| 7.1E+2 | ml |
celery
chopped, including leaves |
|
| 2 | small |
potatoes
peeled and cubed |
|
| 2.5 | ml |
salt
|
|
| 1 | d |
cayenne pepper
|
*
|
| 237 | ml |
milk, low-fat
|
|
Directions
In large saucepan, combine all ingredients except milk.
Cook until vegetables are very tender, about 10 minutes.
Cool slightly.
Transfer to blender and blend until smooth.
Stir in milk.
At this point, may be stored in refrigerator up to 1-week.
Heat before serving.
