Jazzy Potato Soup

This recipe was adapted from Chef Paul Prudhomme's “Fork In The Road” cookbook and was found on the internet. I’ve prepared this before, when I checked out his book at a library. It has a long list of ingredients, but is worth the effort. It’s anything but boring potato soup - very jazzy! Ingredients 2 Teaspoons Salt
2 Teaspoons Onion Powder
2 Teaspoons Dry Mustard
1 Teaspoon Garlic Powder
1 Teaspoon Rosemary
1 Teaspoon Pepper
1/2 Teaspoon Paprika
1/2 Teaspoon Cumin
1 Can Evaporated Skim Milk
1/2 Cup Nonfat Cottage Cheese
2 Tablespoons All-Purpose Flour
1 Small Onion -- chopped
3 Stalks Celery -- chopped
5 Large Potatoes -- diced
1 Cup Apple Juice
3 Cups Vegetable Broth
1/4 Cup Parsley -- chopped
1/2 Cup Green Onion -- finely chopped Directions Combine spices in small bowl. Place 1/4 cup of the milk, cottage cheese and flour in a blender and puree. Add remaining skim milk and blend until mixed. Put a large stock pot on high heat for 4 minutes. Add the onions, celery, 2 of the 5 diced potatoes, and 2 tablespoons of spice mixture. Stir and cook for 5 minutes. Add apple juice and cook until liquid evaporates about 10 minutes. Add 1 cup stock and remaining spice mixture. Scrape the pan and transfer contents to a blender. Puree until smooth. Return to pan. Cook over high heat for 8 minutes, a brown crust will form on the bottom of the pan. This is necessary. Add 1 cup stock and stir to remove and break up the crust. Add remaining potatoes, cover and bring to a boil. Reduce heat, and cook for 12 minutes. Whisk in the milk mixture and bring to a gentle boil. Remove from heat and add parlsey and green onions. Serves 4