1 (14½-ounce) reduced-sodium vegetable broth
1/8 teaspoon black pepper
½ cup thinly sliced green onions
3 medium, peeled and sliced white potatoes
1½ cup low-fat milk
1. In saucepan stir together broth, 1/8 teaspoon black pepper, onions, and potatoes. Bring to a boil; cover and reduce heat. Simmer for 15 minutes or until the vegetables are tender. Remove from heat.
2. In food processor or blender pour half of the broth-vegetable mixture and ¾ cup milk. Cover and blend until smooth. Repeat with remaining broth-vegetables, and ¾ cup milk. Return the blended soup mixture to the saucepan. Heat gently until very warm. Makes 5 servings.