Cream Of Potato Soup - cooking recipe

Ingredients

2 (7 oz.) potatoes, peeled and cubed
1 medium yellow onion, chopped
1 stalk celery, chopped
1 (10 3/4 oz.) can clear chicken broth
1 tsp. chicken bouillon granules (optional)
1 c. 2% milk
chives (optional)

Preparation

Combine potatoes, onion, celery, and broth in a soup pot. Cook until vegetables are tender.
Cool.
Add a teaspoon of chicken bouillon granules, if necessary.
Place soup in a blender, puree.
Pour the pureed soup back into the soup pot, add milk and heat.
Sprinkle with cheese, if desired.
Serves 4.
Calories 129, fat 1.5 grams.