Recipe - Creamy Irish Potato Soup

2 tablespoon Fleischmann's Lower Fat
margarine
One half cup Celery; chopped
One half cup Onion; chopped
3 cup Potatoes; peeled & cubed
14 One half ounce Low sodium chicken broth
One fourth teaspoon Pepper
1 One half cup 1% milk

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) & Three fourths 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.
Recipe By : The McKeesport Daily News

Posted to Digest eatlf.v096.n210

Date: Tue, 05 Nov 1996 18:28:52 0500

From: charles moffat moffats@usaor.net

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