1/2 c. Italian dressing
2 c. cubed peeled potatoes (1-inch)
2 (9 oz.) pkg. frozen peas and pearl onions
2 (14 oz.) cans chicken broth
1/2 c. sour cream
2 tbsp. chopped fresh mint

Mix all ingredients except sour cream and mint in large saucepan. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer 15 minutes or until vegetables are tender. Transfer potato mixture to blender container in small batches. Cover. Blend until smooth. Repeat until entire mixture is blended. Stir in sour cream. Serve warm garnished with chopped fresh mint.

Makes 7 (1 cup) servings.