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POTATO SOUP 2 c. peeled, diced potatoes 1/2 c. minced onion 1 (13 3/4 oz.) can chicken broth 1 tsp. salt 1/2 tsp. celery salt 1/8 tsp. pepper 2 c. skim milk 1 Tbsp. minced chives Put all ingredients, except milk and chives, in a saucepan and simmer, covered, until potatoes are tender, about 15 minutes. Add milk. Simmer, uncovered, 5 minutes. Garnish with chives. Yield: 5 cups (4 servings). Exchanges per 1 1/4-cup serving: 1/2 milk and 1 bread. Esti- mated nutrients per serving: Cal 105, Fat 1, Cho. 20, Na. 1176, Pr. 6 and K 464. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!