Instructions: Combine first 6 ingredients in a large saucepan. Bring mixture to a boil.

Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Position knife blade in food processor bowl; add hot vegetable mixture.

Process 1 minute or until smooth. Transfer pureed mixture to a large bowl; stir in milk. Cover and chill 8 hours.

Ladle soup into individual bowls. Top each serving with 1 tablespoon low-fat sour cream; garnish with fresh chives, if desired.

For a time-saving option, omit the chilling procedure, and serve this reamy potato soup warm.

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