|Canned low sodium chicken broth||2 Cup (32 tbs) (Undiluted)|
|Peeled and diced potato||2 Cup (32 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Ground white pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
Combine first 3 ingredients in a deep 3-quart casserole.
Cover with heavy-duty plastic wrap, and microwave at HIGH 14 to 16 minutes or until vegetables are tender.
Pour mixture into container of an electric blender or food processor; top with cover, and process until smooth.
Transfer to a medium bowl.
Add milk, salt, pepper, and nutmeg; stir well.
Cover and chill thoroughly.
To serve, ladle soup into individual bowls.
Garnish with chopped fresh chives, if desired.
Serving size: Complete recipe
Calories 510 Calories from Fat 29
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 54.4 mg18.1%
Sodium 1036.8 mg43.2%
Total Carbohydrates 86 g28.7%
Dietary Fiber 5.9 g23.5%
Sugars 40.5 g
Protein 33 g65.9%
Vitamin A 18.2% Vitamin C 10.1%
Calcium 76.6% Iron 18.9%
*Based on a 2000 Calorie diet