Potato-Tomato Bisque

Potato-Tomato Bisque

 1/2           cup  dried tomato halves -- cut into 1/4-inch strips with kitchen shears

1 1/2 cups water
1 chicken or vegetable bouillon cube
2 medium potatoes – (5 ounces each) cut into 3/4-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

In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1 1/2- to 2- quart saucepan bring 1 1/2 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 1/2 cup potatoes; set aside. 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.