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 Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary."
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.8mg||3 %|
|Sodium 26.2mg||1 %|
|Potassium 299mg||8 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.4g|
|Protein 3.8g||5 %|
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Calories per serving: 116
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