5 med. potatoes, peeled and cubed
1/3 c. celery, chopped
1 c. skim milk
1 tsp. chicken bouillon granules
1 med. onion, chopped
3 c. water
1 tsp. salt
1/8 tsp. pepper
2 tsp. chopped green onion

Combine potatoes, onion, celery and water in a 3 quart Dutch oven. Bring to a boil, cover, reduce heat and simmer 20 minutes or until potatoes are tender. Drain, setting vegetables aside and reserving 1 1/2 cups cooking liquid in Dutch oven.

Mash vegetables with a potato masher, add to reserved cooking liquid, along with milk, salt and bouillon granules, green onion and pepper. Cook stirring constantly until soup is heated. Yield: 6 servings. 1 serving = 116 calories.