Creamy Mushroom Soup

Ingredients

• 0.5 lb baking potatoes peeled cut into 1-inch pieces ( 2)
• 2 Tbsp butter 
• 2 stalks celery chopped
• 14 oz chicken broth fat-free reduced-sodium canned
• 1.5 lb mushrooms fresh sliced
• 0.3 cup parsley fresh chopped
• 4 oz philadelphia neufchatel cheese cubed ()
• 1  onion chopped
• 0.5 tsp pepper 
• 4 cups water 

Equipment

• frying pan
• sauce pan
• whisk
• blender

Directions

1. Melt butter in large skillet on medium heat.
2. Add mushrooms, onions and celery; cook 6 to 8 min. or until onions and celery are crisp-tender, stirring occasionally.
3. Remove 1 cup vegetable mixture; reserve for later use.
4. Add potatoes, water, broth and pepper to remaining vegetable mixture in skillet; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender.
5. Add 1/3 of the potato mixture to blender; blend until smooth.
6. Pour into large saucepan. Repeat with remaining potato mixture.Stir in reserved vegetable mixture.
7. Whisk in Neufchatel; cook 2 min. or until Neufchatel is completely melted and soup is heated through, stirring frequently. Stir in parsley.