4 potatoes, diced
1 onion, finely chopped
3 ribs celery, finely sliced
1 tsp. salt
1/8 tsp. white pepper
4 c. water
2 tbsp. flour
1 c. skim milk
2 tbsp. low cholesterol butter

Place potatoes, onion, celery, salt, pepper and water in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES with pressure regulator rocking slowly. Let pressure drop of its own accord. Moisten flour with part of milk. Beat until smooth and stir in remaining milk. Stir mixture and butter into soup and simmer, uncovered, to thicken. 6 servings.

Nutrition Information Per Serving: 145 calories, 4 g fat, .7 mg. cholesterol.

VARIATION: NEW ENGLAND CLAM CHOWDER:

Decrease water to 1 1/2 cups and increase milk to 4 cups. Add 1 quart clams to soup with butter and simmer, uncovered, 3 minutes, stirring occasionally. 6 servings.