Chunky Chicken-Potato Soup

• 3 medium-size baking potatoes, peeled and cubed
• 2 cups chopped onion
• 4 cups water
• 1 Tablespoon chicken bouillon granules
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon pepper
• 2 cups chopped cooked chicken breast
• 1/4 cup skim milk
• 3 Tablespoons chopped pimiento, undrained
• 1/3 cup low-fat sour cream
• 1/3 cup shredded reduced-fat Cheddar cheese
• 2 Tablespoons plus 2 teaspoons chopped fresh chives

1. 1) Combine first 7 ingredients in a large Dutch oven. Bring to a boil; cover; reduce heat, and simmer 30 minutes or until potato is tender.
2. 2) Place half of potato mixture in container of an electric blender or food processor; cover and process until smooth. Add pureed mixture, chicken, and milk to remaining potato mixture in Dutch oven; cook over medium heat until thoroughly heated. Stir in pimiento.
3. 3) To serve, ladle soup into serving bowls. Top each serving with 2 teaspoons sour cream, 2 teaspoons cheese, and 1 teaspoon chives

baking potatoes, onion, water, chicken bouillon granules, salt, ground red pepper, pepper, chicken breast, milk, pimiento, lowfat sour cream, cheddar cheese, fresh chives

Taken from www.epicurious.com/recipes/member/views/chunky-chicken-potato-soup-52429101 (may not work)