Caraway Potato Soup


2/3 lb. Round red potatoes, peeled and diced
1/4 cup Chopped onion
1/4 cup Chopped celery
1 tsp. Chicken-flavored bouillon granules
1/8 tsp. Freshly ground pepper
1 (10 1/2 oz.) can Low-sodium chicken broth
1/3 cup Evaporated skimmed milk divided
1 tsp. Reduced-calorie margarine
1 tsp. Caraway seeds (If you do not like caraway, omit)

Combine first 6 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add milk and margarine, stirring until margarine melts.

Transfer half of potato mixture to container of an *electric blender or food processor; cover and process until smooth, stopping once to scrape down sides. Return pureed mixture to saucepan; add caraway seeds. Cook over medium heat until thoroughly heated.

* A potato masher may be used instead of a blender or processor and mash it as much as you would like to make it as smooth or lumpy as you prefer.

Yield: 2 servings

Nutritional information per serving:
Calories 170; calories from fat 17%; fat 3.2g; carbohydrate 29.5g; protein 7.8g; cholesterol 2mg; sodium 550mg

Exchanges: 2 starch; 1/2 fat

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