Instructions: Saute celery & onion in margarine until tender. Add potatoes, broth & pepper. Heat to boiling. Reduce heat to low. Cover & cook 15 - 20 minutes or until potatoes are tender. Remove from heat. Blend half of soup mixture (approximately 2 cups) & 3/4 cup of milk together until smooth. Return to pan with remaining milk.

Add clams at this point, if using. Heat through. If desired, top each serving with chopped green onion & shredded nonfat cheese.

Variation: Add 1 can drained clams to soup after pureeing.

NOTES :
For Rachael, here is our favorite potato soup. It doesnt make a lot & is
quick & easy.

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