Creamy Potato Soup

Ingredients:
2 cans Campbell's 98% Fat-Free Cream Of Chicken condensed soup
1 cup fat-free sour cream
6 cup fat-free skim milk
3 Tbsp hot pepper sauce
2 cup celery, chopped
1½ lbs. cooked red potatoes, diced with skins

Instructions:
Spray a large dutch oven with butter flavored nonstick cooking spray and begin browning the celery.  Once the celery is tender, empty the soup cans and skim milk into the pot.  Stir until well mixed . Add potatoes.  Continue to cook over medium low heat until soup and potatoes are heated through.  Remove from heat.  Gently stir in sour cream and hot pepper sauce.  Salt and pepper to taste.

Yields about 2 cups per serving

Special Information:
Petite red potatoes, cut into quarters, work really well in this recipe and are available in 1.5 lb bags.  However, you can use any type of potato you prefer.  Yukon Gold add a buttery flavor and Fingerling potatoes add interesting color!  I microwave the potatoes but you can use whatever method you prefer to cook them.  I use cooked potatoes so the soup doesn't have to boil.  For a little different flavor, try roasting the potatoes with 1 medium sweet red pepper cut into thin strips.  This will not increase the POINTS value but will add flavor.