Source: dLife

Creamy chilled potato soup.

Servings

1 tbsp margarine
1 medium onions , chopped
3 medium russet potato , peeled and diced
31 floz low fat unsalted chicken broth
12 oz Milk, evaporated, with o add vitamin A, 13oz can
1 cup fat free milk
0.5 cup fat free sour cream
1 pinch salt and pepper (to taste)
1 fresh green onions , sliced (for garnish)

1 Melt the margarine in a large pot. Saute the onion in the margarine until tender for about 3 minutes.
2 Add the potatoes, chicken broth, and evaporated milk. Bring to a boil.
3 Lower the heat, and simmer until potato pieces are tender, about 15 minutes.
4 Transfer the mixture to a food processor or blender, and puree.
5 Whisk in the skim milk and sour cream. Season with salt and pepper.
6 Refrigerate, cover, and serve chilled with green onions on the top.

Vichyssoise is always a good standby, and is mild enough for children but sophisticated for adults.