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Soups > Miscellaneous

3 cups peeled, cubed potatoes
2 cups chopped onion
2 cups chicken broth
Salt and pepper to taste
1 tsp. fresh basil
12 oz. evaporated skimmed milk
1/2 cup sour cream
8 - 10 fresh chive sprigs

Put potatoes, onion, chicken broth, salt and pepper and basil in a large pan. Bring to a boil, cover and reduce heat. Simmer for about 20 minutes until vegetables are tender. Transfer mixture to blender and puree until smooth. Pour mixture into large bowl and stir in milk. Cover bowl and chill mixture overnight. Spoon soup into individual bowls. Add about 1 Tbsp. sour cream and a sprig of chive to each bowl.


The Skinny: Use fat-free chicken broth and sour cream.