Several friends rate this as the best potato soup they have ever had.

Cream of Potato Soup


Amount Measure Ingredient -- Preparation Method

1 medium onion -- diced
2 cloves garlic -- minced
5 mediun Yukon Gold potatoes -- peeled and diced
1 tablespoon butter
1 tablespoon olive oil
14 ounces fat-free chicken broth
1/2 cup sherry
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon dijon mustard
1/2 ounce chives -- optional
1/2 cup fat-free evaporated milk
1/2 cup fat-free sour cream

Put the potatoes in boiling water and cook 20 minutes or until tender.
Drain. Melt butter in Dutch oven or soup pot along with the olive oil. Add
onions and garlic. Cook until onions start to caramelize. Add sherry to
onion mixture, stirring to deglaze the pan. Add chicken stock, salt,
pepper, dijon mustard and potatoes. Heat to boiling. Reduce heat and
simmer for 10 minutes.
Remove the pan from heat and puree the mixture until smooth. Add the
milk and sour cream and mix thoroughly. Top with snipped chives if
desired.

Michele
http://members.aol.com/michelesrecipes/recipes.htm

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