Ingredients
1
(14 1/2-oz.) can ready-to-serve chicken broth
3
medium potatoes, peeled, cubed (about 3 cups)
1/2
cup skim milk
2
cups chopped cabbage
1/2
cup shredded carrot
2
teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1/8
to 1/4 teaspoon pepper
Preparation
In medium nonstick saucepan, combine broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 8 minutes or until potatoes are tender. Cool slightly.
Place 1 cup hot potato mixture in blender container or food processor bowl with metal blade. Add milk; cover and blend 30 seconds or until mixture is smooth. Add to saucepan.
Stir in all remaining ingredients; cook over medium heat for 5 minutes or until cabbage is crisp-tender.
