Makes 3 servings (Approximately 5 ounces of milk per serving)

Ingredients:

• 2 tsp vegetable oil
• 1 small onion, finely chopped
• 1/2 tsp caraway seeds (optional)
• 1 can condensed cream of celery soup
• 2 cups fat free skim or 1% lowfat milk
• 1 cup diced boiling potatoes
• 1 Tbsp chopped fresh dill, or 1 teaspoon dried dill

Directions:

1. Heat oil in a saucepan over medium-high heat. Add onions and caraway seeds and saute until the onions begin to color, 2 to 3 minutes.
2. Add soup, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes. Add dill and stir until heated through; do not allow the soup to boil. Season with salt and pepper.

Nutrition*:
220 calories; 8 g fat; 1.5 g saturated fat; 5 mg cholesterol; 9 g protein; 2 g carbohydrate; 2 g fiber; 755 mg sodium; 195 mg calcium (20% of daily value).

*Nutrition figures based on using fat free milk.