Title: Mag's Potato Soup
Categories: Vegetable Soup
Yield: 8 Servings

3	c	Red potatoes; peeled, sliced or cubed
1	c	Celery; chopped
1	c	Carrots; chopped
2		14.5 cans defatted chicken broth; less salt
4	oz	Velveeta cheese; reduced fat
2	c	Evaporated skim milk
2	tb	White wine
1/2	ts	White pepper
1/2	ts	Creole seasoning; light
1/2	c	Parsley; chopped
1/2	c	Green onions; chopped

In a large pot, cook the potatoes, celery, and carrots in the chicken broth until tender. Mash the vegetables coarsely with a potato masher or a fork. Add the processed cheese and stir over medium heat until melted. Add the milk and stir again. Do not let mixture boil! Add the seasonings and adjust if necessary. Just before serving, garnish with the parsley and green onions. From River Road Recipes III, A Healthy Collection by The Junior League of Baton Rouge, Inc received in the Oct Cookbook swap from Chris Tomlinson.

Formatted for MM by Pegg Seevers 10/31/95

From: Pseevers

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