Potato Soup
Source of Recipe
lhj.com
� 3 medium potatoes (1 pound), peeled and quartered
� 2 cups water
� 1/2 cup chopped onion
� 1/2 cup sliced celery
� 1/2 cup sliced carrot
� 1 clove garlic, minced
� 1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
� 1 teaspoon instant chicken bouillon granules
� 1/8 teaspoon pepper
� 2 cups fat-free milk
Directions
In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat. Cool slightly. Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. Return all to saucepan. Stir in milk; heat just to boiling. (If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.) Makes 4 side-dish servings.
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