Ingredients:

3 medium onions, chopped
2 celery ribs, chopped
2 tablespoons oil
4 cups reduced-sodium chicken broth
4 medium potatoes, peeled and cubed

Directions

In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Cool slightly.

In a blender, process half of the soup until smooth. Return to pan; heat through.

Recipe makes 6 servings, 1 cup each.

Nutrition information per serving:
Calories: 166; Total fat: 5g; Saturated fat: trace; Cholesterol: 0; Sodium: 396mg; Total fiber: 3g; Protein: 5g; Carbohydrates: 27g. Diabetic Exchange: 1 starch, 1 vegetable, 1 fat

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