1/2 C. Reduced Fat Italian Dressing
2 C. cubed peeled potatoes (1 inch)
2 pkg. (9 oz. each) frozen peas and pearl onions
2 cans (14 oz. each) low sodium chicken broth
1/2 C. Light Sour Cream
2 T. chopped fresh mint

Mix all ingredients except sour cream in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender. Transfer vegetable mixture to blender container in small batches; cover. Blend until smooth; pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Stir in sour cream. Serve warm sprinkled with mint.

Yield: 7 servings, 1 C. each
Calories: 110
Fat: 5g
Fiber: 1g