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| 3 Tasse | Peeled; cubed potato |
| 2 Tasse | onion chopped |
| 2 Tasse | Canned low-sodium chicken broth; undiluted |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | white pepper ground |
| 1/4 Teelöffel | Dried whole basil |
| 1 Dose | Evaporated skimmed milk; (12 ounce) |
| 1/2 Tasse | Low-fat sour cream |
| | Fresh chives; (optional) |
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Combine first 6 ingredients in a large saucepan. Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Position knife blade in food processor bowl; add hot vegetable mixture. Process 1 minute or until smooth. Transfer pureed mixture to a large bowl; stir in milk. Cover and chill 8 hours.
Ladle soup into individual bowls. Top each serving with 1 tablespoon low-fat sour cream; garnish with fresh chives, if desired.
For a time-saving option, omit the chilling procedure, and serve this reamy potato soup warm.
126 calories
2.1 g fat
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