Chunky Chicken-Potato Soup(Lite Choice)

• 3 medium baking potatoes, peeled and cubed
• 2 c. chopped onion
• 4 c. water
• 1 Tbsp. chicken flavored bouillon granules
• 1/4 tsp. salt
• 1/4 tsp. ground red pepper
• 1/8 tsp. pepper
• 2 c. chopped, cooked chicken breast, skinned before cooking and cooked with salt
• 1/4 c. skim milk
• 2 Tbsp. plus 2 tsp. chopped pimiento
• 1/3 c. (1/3 oz.) shredded 40% less fat Cheddar cheese
• 1 Tbsp. plus 2 tsp. chopped fresh chives

1. Combine first 7 ingredients in a large Dutch oven; bring to boil.
2. Cover, reduce heat and simmer 30 minutes or until potatoes are tender.
3. Place half of potato mixture in container of an electric blender or food processor.
4. Top with cover and process until smooth.
5. Add pureed mixture, chicken and milk to Dutch oven. Cook over medium heat until thoroughly heated.
6. Stir in pimiento. Ladle soup into serving bowls.
7. Top each serving with 2 teaspoons sour cream, 2 teaspoons cheese and 1 teaspoon chives.
8. Yields 8 cups.

baking potatoes, onion, water, chicken flavored bouillon granules, salt, ground red pepper, pepper, chicken, milk, pimiento, cheddar cheese, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347946 (may not work)