
(serves 8)
4 T. margarine or oil
4 cups peeled, cubed potatoes (bite-size cubes)
½ cup chopped flat leaf parsley
1 cup finely minced onion
1 bay leaf
1 t. salt
½ t. pepper
5 cups chicken broth (I use low fat)
2 cups skim milk
4 T. flour
1 cup lite sour cream
Sauté potatoes, onion, parsley, bay leaf, salt and pepper in oil 10 mins. Cover and cook over low 15-20 mins. Add stock and continue cooking 30 mins. or until potatoes are done. Mix milk and flour; stir slowly into soup. Simmer 20 mins. Add sour cream, stir to melt.