Light Cream of Potato Soup

Ingredients

• 4 large Idaho Potatoes, peeled and diced
• 1 small onion, chopped
• ¼ cup chopped celery
• 2¼ cups water
• 1 cup skim milk
• 1 teaspoon chicken-flavored bouillon granules
• ½ teaspoon salt
• ⅛ teaspoon pepper

Directions

1. Combine potatoes, onion, celery and water in a deep 3-quart microwave-safe casserole dish; cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until potatoes are tender, stirring every 4 minutes. Drain, reserving 1½ cups cooking liquid.
2. Mash vegetable mixture with a potato masher or electric mixer. Return reserved cooking liquid to mashed vegetable mixture in casserole dish; stir in skim milk, bouillon granules, salt and pepper. Cover with microwaveable plastic wrap and microwave at HIGH 4 TO 6 minutes, or until thoroughly heated.