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Creamy Potato And Garlic Soup

Yield 4 servings (serving size: 1 3/4 cups)

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 2 pounds baking potatoes, peeled and cut into 1/2-inch pieces
  • 4 large garlic cloves
  • 3 cups fat-free, reduced-sodium chicken broth
  • 1 1/2 cups fat-free milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup plain croutons
  • Additional pepper (optional)

Nutrition Information

  • calories 216
  • fat 4 g
  • satfat 0.7 g
  • protein 11 g
  • carbohydrate 38 g
  • cholesterol 1 mg
  • iron 6.3 mg
  • sodium 835 mg
  • caloriesfromfat 17 %
  • fiber 4.6 g
  • calcium 189 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, 4 minutes or until tender. Stir in potato, garlic, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add milk; cook 4 minutes, stirring frequently. Stir in salt and pepper.

  2. Place one-third of potato mixture in a food processor or blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure twice with remaining potato mixture. Ladle soup into individual bowls; top evenly with croutons. Sprinkle each serving with additional pepper, if desired.

Oxmoor House Healthy Eating Collection