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Creamy Potato and Green Onion Soup
1 1/2 cups water
6 medium potatoes, peeled & cubed
2 stalks celery, sliced (1 cup)
1/4 cup water
1 cup skim milk
3/4 teaspoon salt
1/4 teaspoon white pepper
2 green onions with tops (sliced finely)
1 servings
Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again.
Reduce heat and simmer until potatoes are tender, about 20 minutes.
Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water.
Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery.
Stir in remaining ingredients, then heat, stirring occasionally, until hot.
Garnish with garlic toast, if desired.
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