Recipe: Creamy Potato & Garlic Soup

The people have asked for recipes…so I’ll keep them coming.

From the WW Annual Recipes for Success cookbook

*1 tbsp. olive oil
*1 1/2 cups chopped onion
*2 lbs. baking potatoes, peeled and cut into 1/2 inch slices
*4 large garlic cloves
*3 cups fat-free, reduced-sodium chicken broth
*1 1/2 cups fat free milk
*1/2 tsp. salt
*1/8 tsp. pepper
*1 cup plain croutons
*additional pepper (optional)

1. Heat oil in larhe 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 1/3 of potato mixture in a food processor or blender; process until smooth. Pour pureed 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.

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

POINTS per serving: 4

Nutritional info per serving:216 cal, 11g pro, 4g fat, 38g carb, 4.6g fib, 1.8mg chol, 6.3mg iron, 835mg sod, 189mg calc