Caraway Potato Soup

• 2/3 pound round red potatoes, peeled and diced
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 teaspoon chicken-flavored bouillon granules
• 1/8 teaspoon freshly ground pepper
• 1 (10 1/2-ounce) can low-sodium chicken broth
• 1/3 cup evaporated skimmed milk
• 1 teaspoon reduced-calorie margarine
• 1 teaspoon caraway seeds

1. Combine first 6 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add milk and margarine, stirring until margarine melts.
2. Transfer half of potato mixture to container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides. Return pureed mixture to saucepan; add caraway seeds. Cook over medium heat until thoroughly heated.

red potatoes, onion, celery, chickenflavored bouillon granules, freshly ground pepper, chicken broth, milk, margarine, caraway seeds

Taken from www.myrecipes.com/recipe/caraway-potato-soup (may not work)