1 tablespoon olive oil
2 cups chopped onion
2 cups chopped celery
1 tablespoon minced garlic
1½ pounds unpeeled diced potatoes (about 4 ½ cups)
4 cups low sodium chicken broth
¼ teaspoon salt
½ teaspoon ground black pepper
2 cups skim milk
8 tablespoons chopped green onion
8 tablespoons unsalted sunflower seeds
Heat olive oil in a large pot over medium heat.
Add onion, celery and garlic. Sauté for a couple of minutes until onion begins to turn golden.
Add potatoes, chicken broth, salt and pepper. Bring to a simmer. Cover and simmer for 20 minutes or until vegetables are tender.
Turn burner off and add milk. Stir lightly to mix.
Ladle mixture into blender to fill about ¾ full.
Secure lid and blend on low speed and then increase speed to blend until mixture is a smooth consistency.
Pour into a large bowl. Add remaining mixture to blender and blend until smooth. Add to mixture in bowl and stir lightly to mix evenly with the first blended batch.
It should be the perfect temperature to eat. This recipe makes 8 cups. Garnish each cup with 1 tablespoon of chopped green onion and 1 tablespoon of unsalted sunflower seeds. Each serving contains approximately 181 calories, 6.25 grams of fat and 204 mg sodium.
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