1/2 c Dried tomato halves
— cut into 1/4-inch strips — with kitchen shears 1 1/2 c Water
1 Bouillon cube
— (chicken or vegetable) 8 oz Potatoes
— cut into 3/4-inch cubes 1/4 c Sliced celery
1/3 c Frozen whole kernel corn
1/4 c Sliced green onions
1/2 c Lowfat milk
1/4 ts Dried thyme
Salt and pepper; to taste In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1 1/2- to 2-quart saucepan bring 1 1/2 cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon remove 1/2 cup potatoes; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Cook over low heat, stirring often, 8 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed. Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches Nutritional Information Per Serving: 190 calories; 2 g fat; 5 mg cholesterol; 590 mg sodium; 39 g carbohydrate; 4 g fiber; 7 g protein.
Source: The Potato Board <RECIPES@POTATOES.COM>