Low-Fat Potato Soup - cooking recipe

Ingredients

2 celery stalks, cut up
1 chopped onion
2 carrots, cut up
1/4 c. oil
4 potatoes, cubed
1 c. fat-free Carnation Coffee-mate liquid creamer
1 can vegetable broth (Swanson)
salt and pepper to taste
dash of dill
fresh parsley or dry

Preparation

In a large saucepan, saute onion, celery and carrots in oil. Add cut up potatoes; stir.
Add canned veggie broth.
Bring to a boil.
Lower heat to simmer until potatoes are cooked.
Add cream at the end of cooking time.
Sprinkle in the dash of dill and parsley.
Serve with rye bread.