Ingredients
- 2 potatoes
- 1 d cayenne pepper
- 4 c defatted chicken broth
- 3 c celery (chopped)
- 1 c low-fat milk
- 1 c onion (chopped)
- 1/2 ts salt
1. In large saucepan, combine all ingredients except milk. Cook until vegetables are very tender, about 10 minutes. Cool slightly.
2. Transfer to blender and blend until smooth. Stir in milk.
3. At this point, may be stored in refrigerator up to 1-week.
4. Heat before serving.
