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Cream of Potato Soup

3 potatoes -- pared, sliced
1 onion -- minced
2 cups nonfat chicken broth -- low sodium canned or homemade
1 1/2 cups water
1 can evaporated skim milk -- (13 ounces)
Salt and whit pepper -- to taste (optional)
3 tablespoons chives -- minced, (optional)

Combine potatoes, onion, broth and water in saucepan. Simmer covered 25 minutes. Pour into blender. Cover; blend until smooth. Return to saucepan and heat to boiling. Stir in milk. Reduce heat and simmer covered 4-5 minutes. Sprinkle with salt and pepper and garnish with chives, if desired. Makes 8 servings.

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