Chunky Chicken-Potato Soup

• 3 medium baking potatoes, peeled and cubed
• 2 c. chopped onion
• 4 c. water
• 1 Tbsp. chicken flavor 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 without salt
• 1/4 c. skim milk
• 2 Tbsp. plus 2 tsp. chopped pimento
• 1/3 c. low-fat sour cream
• 1/3 c. shredded 40% less fat Cheddar cheese
• 2 Tbsp. plus 2 tsp. chopped fresh chives

1. Combine first 7 ingredients in a large Dutch oven; bring to a boil.
2. Cover; reduce heat and simmer for 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 pimento. Ladle soup into serving bowls.
7. Top each serving with 2 teaspoons of sour cream, 2 teaspoons cheese and 1 teaspoon chives.
8. Yields 8 cups.

baking potatoes, onion, water, chicken flavor, salt, ground red pepper, pepper, chicken, milk, pimento, lowfat sour cream, cheddar cheese, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845441 (may not work)