Creamy Potato And Garlic Soup

• 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)

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 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.

olive oil, onion, baking potatoes, garlic, chicken broth, milk, salt, pepper, croutons, pepper

Taken from www.myrecipes.com/recipe/creamy-potato-garlic-soup (may not work)