Ingredients:
3 medium potatoes (1 pound), peeled and quartered
2 cups water
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced carrot
1 clove garlic, minced
1 tablespoon snipped fresh thyme or
1/2 teaspoon dried thyme, crushed
1 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
2 cups fat-free milk

Directions:
In a large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boiling; reduce heat.

Simmer, covered, for 20 to 25 minutes or until potatoes are tender.

Remove from heat. Cool slightly.

Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. Return all to saucepan.

Stir in milk; heat just to boiling.

(If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.)

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