|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Peeled cubed baking potato||1 Cup (16 tbs)|
|Cooked shelled chestnut||1 Pound (1 Cup)|
|Dried thyme||1⁄4 Teaspoon|
|Canned low sodium chicken broth||52 1⁄2 Ounce (5 Cans Of 10 1/2 Ounce Each)|
|2% milk||1⁄2 Cup (8 tbs)|
|Plain croutons||1 1⁄4 Cup (20 tbs)|
Melt margarine in a large saucepan over medium heat.
Add onion; saute 4 minutes.
Add celery and carrot; saute 6 minutes.
Add potato and next 5 ingredients.
Bring to a boil; reduce heat and simmer 40 minutes.
Place chestnut mixture in a blender; cover and process until smooth.
Return to pan; stir in milk.
Cook until thoroughly heated.
Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.