POTATO-TOMATO BISQUE

Yield:2 servings

Prep time: 15 minutes

Cook time: 25 minutes

1/2 cup dried tomato halves, cut into ¼-inch strips with kitchen shears

1 1/2 cups water

1 chicken or vegetable bouillon cube

2 medium (5 ounces each) potatoes, cut into ¾-inch cubes

1/4 cup sliced celery

1/3 cup frozen whole kernel corn

1/4 cup sliced green onions

1/2 cup lowfat milk

1/4 teaspoon dried thyme

Salt and pepper, to taste

1. In small bowl cover tomatoes with boiling water, set aside 10 minutes.

2. In 1 ½ to 2 quart saucepan bring 1 ½ cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon, remove ½ cup potatoes; set aside. .

3. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Thin with a little additional water or milk, if needed.