• 1 (14 oz.) can chicken broth
  • 1/8 tsp. pepper
  • 1/2 cup green onions (about 4)
  • 3 medium potatoes, peeled and sliced
  • 1 stalk celery, sliced
  • 2 carrots, peeled and sliced
  • 1½ cups milk
  • 2 Tbsp. butter, optional

In medium saucepan, mix broth, pepper, onion, celery, potatoes and carrots. Heat to boil; then simmer, covered, for 15 minutes or until vegetables are tender. Remove from heat. In a blender or food processor, place half the broth mixture and 3/4 cup milk. Cover and blend until smooth, repeat with remaining broth mixture and milk. Return pan to medium heat and heat through. Season, to taste.

Nutrition Analysis Per Serving: 131 calories; 9g protein; 24g carbohydrates; 3g fiber; 1g fat; 0g trans fatty acids; 2mg cholesterol; 119mg calcium; 1mg iron; 578mg sodium.
Larue Howard