2 carrots, chopped into 1/2 inch pieces
2 celery stalks, chopped into 1/2 inch pieces
1 large onion, coursely chopped
1 1/2 pounds baking potatoes, peeled and cut into 1/2 inch pieces
1 Tablespoon butter (can omit or substitute olive oil)
2 3/4 cups water
1/2 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
parsley for garnish
1/4 cup shredded low fat cheddar cheese (optional)
Directions:
Place all vegetables, butter and 1/4 cup of water in a large pot over medium heat, and stir occasionally until the vegetables begin to brown and soften (about 15 minutes). Add the remaining 2 1/2 cups of water and simmer until vegetables are tender (about 10 minutes). Remove 1 cup of the potato chunks and set aside. Transfer the remaining soup to a blender and puree until smooth. Return to pot, add the milk, salt and pepper and stir. Serve with parsley garnish, and optional shredded low fat cheddar cheese on top.