Potatoes and Corn Soup

Yield

8 servings

15

40

6 medium: potatoes, peeled and cubed

6 stalks: celery, chopped, leaves reserved

1 medium: onion, chopped

2 cubes: chicken bouillon

2 (15.25 ounce) cans: whole kernel corn, drained

1/4 cup: chopped fresh chives

In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.

Mix the chives into the pot, and continue cooking 5 minutes before serving.

Calories: 223 kcal

Carbohydrates: 50.5 g

Cholesterol: mg

Fat: 1.3 g

Fiber: 6.2 g

Protein: 6.6 g

Sodium: 640 mg