Creamy Potato Soup (Low-Fat)

• 8 cups Reduced-sodium, Fat-free Chicken Broth
• 1 whole Large Yellow Onion, Chopped
• 1 head (Medium Size) Cauliflower (cored And Chopped)
• 8 whole Medium Russet Potatoes (peeled, Diced)
• 1/2 cups 2% Milk
• 2 teaspoons Garlic Powder
• 1/2 teaspoons Salt, Or To Taste
• 3/4 teaspoons Pepper Or To Taste
• 1 Tablespoon Cornstarch
• 1/4 cups Water
• Optional For Garnish: Shredded Cheese, Crumbled Cooked Bacon, Chopped Chives

1. In your biggest soup pot combine the broth, chopped onion, chopped cauliflower and cubed potatoes. Bring to a boil then simmer until the potatoes are soft. At this point you can use an immersion blender or just your basic blender. I used the basic stand-up blender. In small batches, transfer the some of the potatoes, cauliflower and onion into the blender, add some milk and puree until smooth. Puree it to your liking, based on how chunky you'd like your soup to be. I pureed about 3/4 of the soup. Pour each batch of pureed soup back into the pot then add the garlic powder, salt and pepper. Feel free to use fresh garlic, I just happened to be out so I used garlic powder. Heat it back to a low simmer.
2. In a small cup dissolve the cornstarch in the water and add it into the soup. Simmer until it starts to thicken and you are ready to devour it.
3. Done and done. How easy was that? Top with cheese, bacon, chives or whatever you want. Enjoy!
4. Note: I measured out 14 cups at 85 calories per cup (without toppings).

chicken broth, yellow onion, head, potatoes, milk, garlic, salt, pepper, cornstarch, ubc, shredded cheese

Taken from tastykitchen.com/recipes/soups/creamy-potato-soup-low-fat/ (may not work)