Serves: 8
Total Calories: 347

2 teaspoons olive oil
3/4 cup chopped onion
1/2 cup diced celery
1 bay leaf
1 clove garlic, minced
1/4 cup flour
1/4 cup skim evaporated milk
2 cups fat-free milk
3 1/2 cups low-sodium chicken broth
1 1/2 pounds potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt (optional)
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon nutmeg
1/4 teaspoon celery seed
Fresh ground pepper
1 tablespoon cider vinegar
1 tablespoon minced parsley

1. In a large saucepan, heat the oil. Add the onion, celery, and bay leaf cook over medium heat for 5 minutes, stirring occasionally.

2. Add garlic and slowly add the flour mix well. Slowly add the evaporated milk, skim milk, and chicken broth. Bring to a boil, stirring constantly.

3. Add the potatoes, salt, basil, thyme, nutmeg, celery seeds, and pepper. Reduce the heat and let simmer, uncovered, for 25 to 30 minutes or until potatoes are tender, stirring frequently.

4. Add the vinegar and discard the bay leaf. Remove 3 cups of the mixture and place in a food processor puree. Add the mixture back to the soup pot and mix thoroughly. Sprinkle with parsley and serve.

EXCHANGES
1 1/2 Starch Exchange

NUTRITION FACTS
Calories 133
Calories from Fat 19
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 2 milligrams
Sodium 342 milligrams (w/o added salt 75 milligrams)
Total Carbohydrate 23 grams
Dietary Fiber 2 grams
Sugars 6 grams
Protein 6 grams

Nutritional Facts:

Serves: 8
Total Calories: 347
Calories from Fat: 33

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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Chicken Stew With Noodles
Cream Of Carrot Soup
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French Onion Soup
Fresh Fish Chowder
Gazpacho
Hearty Vegetable Soup
Italian Minestrone
Lentil Soup
Mexican Tortilla Soup
Mushroom And Barley Soup
Old-Fashioned Vegetable Beef Stew
Pasta Fagioli
Potato Chowder
Quick Manhattan Clam Chowder
Quick Shrimp Gumbo
Spanish Black Bean Soup
Spicy Turkey Chili
White Bean Soup