Lite Potato Soup

Great for those cold Houston nights

Ingredients
8 cups reduced-sodium chicken stock
1/2 cup brandy
1 1/2 to 2 pounds new potatoes, peeled and quartered
4 shallots, peeled
6 cloves of garlic
2 tsp. dried thyme
1/2 tsp. dried rosemary
1 bay leaf
1/4 cup minced fresh parsley
pepper to taste

Directions
1. In a large pot, combine all ingredients except parsley and pepper.
2. Bring to a boil, then turn down to medium heat.
3. Cook until the liquid is reduced to just covering the vegetables and the potatoes are very soft.
4. Remove and discard bay leaf and process mixture in a blender of food processor until smooth.
5. Season to taste with pepper.
6. Serve garnished with fresh parsley.

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The Healthy Weigh • 2801 Bammel Lane • Houston, TX 77098 • PH 713.622.6422
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