Ingredients:
1 tablespoon olive oil ( or vegetable)
3 cups sliced celery
2 cups diced potatoes ( about 1 lb)
1 cup chopped onions
1 teaspoon minced garlic
2 cans low sodium chicken broth ( 10 3/4 oz each)
1/2 cup water
1/2 cup skim milk
1 tablespoon Dijon mustard
shredded cheese ( to garnish)
parsley ( to garnish)
Directions:
Heat oil in large saucepan over medium-high heat until hot.
Add celery, potatoes, onion and garlic; cook and stir about 5 minutes or until celery is crisp-tender.
Add broth; bring to a boil.
Reduce heat and simmer, uncovered, about 10 minutes or until potatoes are fork-tender.
Place half the soup mixture in food processor or blender; process until smooth.
Pour into remaining mixture.
Stir in milk, water and mustard; heat 1 to 2 minutes until hot.
Sprinkle with shredded cheese.
Servings: Serve
Time preparation: 5 min.
Time total: 25 min.