Ingredients
- 1/2 cup Kraft Calorie-Wise Italian Dressing
- 2 cups cubed peeled potatoes (1 inch)
- 1 onion, chopped
- 4 cups frozen peas
- 2 cans (10 fl oz/284 mL each) low sodium chicken broth plus 1 can water
- 2 Tbsp. chopped fresh mint
- 1/2 cup fat free sour cream
Directions
1 - Mix all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender.
2 - Transfer potato mixture to blender container in small batches. Cover. Blend until smooth. Repeat until entire mixture is blended. Stir in sour cream.
3 - Serve warm garnished with chopped fresh mint, if desired.
Make-Ahead
This soup can be made ahead of time and served chilled. Store in tightly covered container in the refrigerator until ready to serve. |
