Posted On
Filed By: Ann Nash

3 c. chopped potatoes

3 c. water

1/2 tsp salt

1/2 tsp season salt

1/2 tsp. pepper

8 oz. fat free cream cheese

1/2 lb. halibut

1 c. finely chopped carrots

1 c. chopped onions (or less)

1/2 c. finely chopped celery

1 c. frozen peas (optional)

2 cans of Cream of Mushroom Soup


Wash & cut vegetables. Place in a pan,

add water and seasonings. Simmer until

tender, about 15 - 20 minutes. Add

halibut and cook for 2-3 minutes. Drain

off vegetable juice and SAVE. Blend

juice with cream cheese, add to

vegetables. Mix milk & soup with

vegetables. Enjoy!



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