|Yields:||Nutrition:||Prep Time:||Total Time:|
|6 servings||155 calories||30 min||30 min|
Helps with these side effects: Nausea, sore mouth
This mild soup is easy on the stomach and the mouth. The soup thickens when chilled and may need to be thinned with additional chicken broth or milk before serving.
Use caution when pureeing a hot soup. Cool slightly before pureeing, and avoid filling the blender or food processor more than three-quarters full.
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, coarsely chopped
- 1/2 onion, coarsely chopped
- 2 cups reduced-sodium chicken broth or vegetable broth
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups low-fat milk
- Pepper and salt to taste
In a large saucepan over high heat, bring the potatoes, celery, onion, and broth to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender, stirring occasionally. Cool slightly. Transfer to a blender or food processor and purée. Set aside.
In the same saucepan over low heat, melt the butter. Add the flour and cook until fully incorporated, stirring constantly. Gradually add the milk and cook until thickened, stirring constantly. Add the reserved potato mixture to the saucepan and stir well to combine. Season with salt and pepper. (This soup thickens when chilled and may need to be thinned with more chicken broth or milk.) Makes 6 servings.