5 cups fat-free skim milk
1/4 tsp garlic powder
1/2 tsp onion powder, to taste or use real onions
1/4 tsp black pepper
1/2 tsp table salt
2 cube chicken broth or bouillon, dry, or 2 tsp
1 cup celery, chopped
4 medium potatoes, peeled & diced
1 serving Durkee Bay Leaves
1/2 cup Blue Bonnet Light Stick
Combine potatoes, onion powder, celery & butter in large saucepan. Cook 15-20 min. Do not brown.
Add: 5 C milk, 2 cubes chicken bouillon (or 2 tsp), 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1 bay leaf.
Bring all ingredients to a boil; reduce heat & simmer 40 minutes. REMOVE BAY LEAF. Puree half the soup in blender. Add to other half & heat thoroughly.
Approx 9 or 10 servings (10 if you use 1 cup celery)
41 Points for original recipe divided into 9 servings = 4.5 Points/cup (using real butter)
Using 1/2 C light Blue Bonnet instead of butter comes out to 9 servings at 3 Points each (28 Points for whole batch)
cblessum on 3/10/2008