Recipe Name Potato and White Bean Soup Submitted by gemini0604 Recipe Description Serving size and prep time varies. Quantity 1 Quantity Unit pot Prep Time (minutes) 30 Cook Time (minutes) 35 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 1/2 cup, diced celery, diced 1/2 cup, chopped Onion, chopped 4 cups chicken broth, fat free, Health Valley 3 cups diced potatoes - Red, leave skin on 2 cups white beans, can (16 oz.) 1 teaspoon black pepper 2 teaspoons unsalted butter, cold 2 teaspoons garlic powder (I use garlic/parsley blend) 1 teaspoon parsley flakes (fresh can be used) 1 tablespoon wheat flour, wholewheat (I use ThickenThin) 1/4 cup fat free half and half Steps Sequence Step 1 In large saucepan cook celery and onion in butter or margarine over medium heat for approximately 4 min or until tender. 2 Carefully stir in broth, potatoes and spices. Bring to a boil; reduce heat and simmer covered for 20 - 25 min or until potatoes are tender. 3 With the back of a spoon, lightly mash about 1/3 of the potatoes. 4 Drain juice from beans and rinse. Add to soup and lightly mash 1/3 of the beans with the back of a spoon. 5 Mix flour (or other thickener) with small amount of cold water. Add to soup. Bring to boil and cook for 1 min. Use more if you desire a thicker soup. 6 Add half and half (approximately 1/4 cup) to soup until desired color. I use fat free half and half.