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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âThis is a great way for my husband and me to have rich, creamy soup without worrying about my lactose intolerance.â Lisanne Heyward - Richmond, Virginia Ingredients:
3 medium onions, chopped |
2 celery ribs, chopped |
2 tablespoons canola oil |
4 cups reduced-sodium chicken broth |
4 medium potatoes, peeled and cubed |
Directions:
1. In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Cool slightly. In a blender, process half of the soup until smooth. Return to pan; heat through. Yield: 6 servings.
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