- 1 onion, chopped
- 2 stalks celery, chopped
- 2 (14.5 ounce) cans fat-free chicken broth
- 4 potatoes, peeled and cubed
- 1 pinch dried parsley
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 1/2 cups skim milk
- 1/2 cup potato flakes
- Coat a large pot with cooking spray and place over medium heat. Add the onion and celery and saute for 10 minutes, or until onion is tender. Add the broth and potatoes and stir well. Now stir in the parsley, garlic powder and salt and pepper to taste.
- Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the milk and continue to simmer for 10 minutes. Finally, stir in the potato flakes and allow to heat through.