Chunky Potato Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	large	shallots -- finely minced
2	cloves	garlic -- finely minced
1/2	cup	celery -- finely diced
1/2	cup	carrots -- finely diced
5	medium	potatoes -- golden -- cubed
28	ounces	fat-free chicken broth
12	ounces	fat-free evaporated milk
2	cups	sharp cheddar cheese -- shredded
8	ounces	low-fat sour cream
1/8	cup	chives -- minced
2	tablespoons	butter
1	teaspoon	salt
1/4	teaspoon	white pepper
1/4	teaspoon	paprika

Heat enough water to cover potatoes until boiling. Add potatoes. Boil 20 to 25 minutes until tender. Drain.

Melt butter in a large saucepan or Dutch oven. Add shallots, celery, and carrots. Cook until softened. Add garlic and cook for 30 seconds.

Add chicken broth. Heat to boiling.

Add potatoes and lower heat.

Add milk, salt, pepper and paprika. Add cheese a little at a time and cook until melted.

Remove pan from heat. Add sour cream and chives and mix until blended.

Makes 8 servings.

Per Serving: 292 Calories; 14g Fat (41.8% calories from fat); 18g Protein; 25g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 440mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.