Soup Recipe: Chilled Potato and Vegetable Chowder

Chilled Potato and Vegetable Chowder

Ingredients:

• 5 1/4 cups low-sodium chicken broth - divided use
• 1 cup diced Spanish onion
• 1/2 cup diced celery
• 3 cups diced new potatoes
• 2 cups frozen corn, red pepper and broccoli blend, thawed
• 1 cup lowfat milk
• 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste
• 1 cup (4 ounces) Wisconsin Colby cheese, sliced, cut into 36 strips

Cooking Procedures:

1. In a heavy soup pot, heat 1/4 cup broth. Add onions; cook for 4 to 5 minutes.
2. Add celery; cook for 1 minute.
3. Add remaining broth and potatoes; bring to a boil. Reduce heat; simmer for 35 to 40 minutes, or until potatoes are tender. Remove from heat; cool slightly.
4. In a blender, puree 1/2 of soup in batches until smooth; return pureed soup to chunky soup.
5. Stir in vegetable blend, milk, parsley, salt and pepper; blend well. Cool slightly. Cover; refrigerate at least 4 hours before serving.
6. To serve, ladle soup into serving bowls. Top each portion with 6 strips cheese, forming a lattice pattern over top. Serve chilled.

Makes 6 servings.