Instructions: 1. In medium saucepan over medium heat, heat margarine. Add onions and celery and cook until tender.

2. Add broth, pepper and potatoes. Heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until potatoes are tender. Remove from heat.

3. In blender or food processor, place half the broth mixture and 3/4 cup milk. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to pan. Over medium heat, heat through. Garnish with onion.

Makes almost 5 cups, each cup 109 cals, 2g fat (13%), 2g fiber.

VARIATION I: After blending, pour soup into serving bowl. Refrigerate at least 2 hours.

VARIATION II: Omit margarine or butter. Use 2% fat milk. In step 1 in medium saucepan mix broth, pepper, onions, celery and potatoes. Over high heat, heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender. Remove from heat. Omit step 2. Proceed as in step 3.
Yield: "5 cups"

Start to Finish Time:
"0:45"

NOTES : Make creamy potato soup with Swansons lowfat chicken broth. Use as a base: add a little cheese and steamed chopped broccoli, a pinch of ground mace. Or add chopped cooked chicken breast and celery with a pinch of marjoram.

I got tired of the flavor of campbells mystery spice. Swansons broth doesnt have it. Heres a cream of potato soup from scratch that can be used as a base or serve as is.

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