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)
How to Make It
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.
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.