This soup has both potatoes and onions. My friends love it.

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.

Per Serving (excluding unknown items): 111 Calories; 4g Fat (38.7%
calories from fat); 7g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8mg
Cholesterol; 406mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
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