Dreamless Celery Potato Soup
|Vegetable oil||1 Tablespoon|
|Sliced celery||3 Cup (48 tbs)|
|Diced potatoes||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon|
|Canned low sodium chicken broth||26 Ounce (Two 13 Ounce Cans)|
|Low fat milk||1 Cup (16 tbs)|
|Dijon style mustard||1 Tablespoon|
|Shredded low fat cheddar cheese||1⁄2 Cup (8 tbs)|
Heat oil in large saucepan over medium-high heat until hot.
Add celery, potatoes, onion and garlic; cook and stir about 5 minutes or until celery is crisp-tender.
Add broth; bring to a boil.
Reduce heat and simmer, uncovered, about 10 minutes or until potatoes are fork-tender.
Place half the soup mixture in food processor or blender; process until smooth.
Pour into remaining soup mixture.
Stir in milk and mustard; heat 1 to 2 minutes until hot.
Sprinkle with cheese just before serving.