Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
1/4 cup olive oil
1 onion	Peeled, washed, and chopped
4 medium carrots	Washed, peeled and sliced
2 celery stalks	Washed, trimmed and chopped
2 medium potatoes	Peeled, washed, and diced
2 tablespoons parsley flakes
5 cups low sodium chicken broth
1 cup low fat evaporated milk
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time.
2	Add the potatoes and parsley and stir until coated.
3	Stir the broth and cook, partially covered, until potatoes are tender, about 20 minutes.
4	Put into a blender and blend until smooth.
5	Return to pot, stir in milk. Add salt and pepper.
6	Reheat without boiling.  Serve hot.	Cook until internal temperature reaches 135°F.