Hands down this is the best potato soup recipe ever! It's not low cal, but it is delicious on a cold winter's day.
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1-2 Tablespoons vegetable oil
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
5 cups vegetable broth
4-5 large potatoes, baked, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce (Tabasco)
Shredded Cheddar cheese
Minced fresh parsley
In a stockpot sauté onion and garlic until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add baked potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with cheese and parsley.