Mag's Potato Soup

• 3 cups Red potatoes; peeled -- sliced
• cubed
• 1 cup Celery -- chopped
• 1 cup Carrots -- chopped
• 2 14.5 cans defatted chicken -- broth; less salt
• 4 ounces Velveeta cheese -- reduced fat
• 2 cups Evaporated skim milk
• 2 tablespoons White wine
• 1/2 teaspoon White pepper
• 1/2 teaspoon Creole seasoning -- light
• 1/2 cup Parsley -- chopped
• 1/2 cup Green onions -- chopped

In a large pot, cook the potatoes, celery, and carrots in the chicken broth until tender. Mash the vegetables coarsely with a potato masher or a fork. Add the processed cheese and stir over medium heat until melted. Add the milk and stir again. Do not let mixture boil! Add the seasonings and adjust if necessary. Just before serving, garnish with the parsley and green onions.
From River Road Recipes III, A Healthy Collection by The Junior League of Baton Rouge, Inc received in the Oct Cookbook swap from Chris Tomlinson.
From P. Seevers 10/31/95