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1 tablespoon unsalted butter
3/4 cup thinly sliced Vidalia or sweet onions
1/2 cup chopped celery
1 garlic clove, minced
3 cups reduced-sodium chicken broth
1 1/2 cups cubed potatoes
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
Chopped chives
Instructions
3/4 cup thinly sliced Vidalia or sweet onions
1/2 cup chopped celery
1 garlic clove, minced
3 cups reduced-sodium chicken broth
1 1/2 cups cubed potatoes
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
Chopped chives
1. Melt butter in medium saucepan over medium heat; add onions, celery and garlic and cook until soft but not browned, about 15 minutes.
2. Add broth and potatoes; bring to boil. Reduce heat; cover and simmer until potatoes are soft, about 20 minutes.
3. Working in batches, transfer to blender or food processor and purée until smooth. Return to pan. Add half-and-half; gently rewarm but do not boil. Season with salt and white pepper. Garnish with chives. Serves 4.
Recipe by Donna Shields, "Mom, Can I Saute?" Jan. 2010
Nutritional Information
2. Add broth and potatoes; bring to boil. Reduce heat; cover and simmer until potatoes are soft, about 20 minutes.
3. Working in batches, transfer to blender or food processor and purée until smooth. Return to pan. Add half-and-half; gently rewarm but do not boil. Season with salt and white pepper. Garnish with chives. Serves 4.
Recipe by Donna Shields, "Mom, Can I Saute?" Jan. 2010
Per serving: 120 calories, 3g fat, 10mg chol., 4g prot., 17g carbs., 2g fiber, 780mg sodium.
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