• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• One 1lb. 4 oz. package of refrigerated mashed potatoes
• One 14.5 oz. can 99% fat-free chicken broth
• 1/2 cup fat-free milk
• 1 garlic clove, pressed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup reduced fat sour cream
• Optional toppings:  sliced green onions, reduced fat shredded Cheddar cheese, bacon bits.

Place mashed potatoes in three quart saucepan.  Gradually add broth and milk; whisk until mixture is smooth.  Stir in carrots, celery, garlic, salt and pepper.  Bring to a boil; reduce heat.  Simmer, uncovered ten minutes.  Remove from heat; stir in sour cream.  Ladle soup into bowls; top with desired toppings.  makes about 5 cups.

(Stephanie Garner)