“This is a great way for my husband and me to have rich, creamy soup without worrying about my lactose intolerance.” Lisanne Heyward - Richmond, Virginia
- 3 medium onions, chopped
- 2 celery ribs, chopped
- 2 tablespoons canola oil
- 4 cups reduced-sodium chicken broth
- 4 medium potatoes, peeled and cubed
- In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
- Cool slightly. In a blender, process half of the soup until smooth. Return to pan; heat through. Yield: 6 servings.
Originally published as Lactose-Free Potato Soup in Healthy Cooking October/November 2009, p11
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