Cream of Potato Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	medium	onion -- diced
2	cloves	garlic -- minced
5	medium	Yukon Gold potatoes -- peeled and diced
1	tablespoon	butter
1	tablespoon	olive oil
36	ounces	low sodium vegetable 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.

Notes: If you can only find no sodium added vegetable broth use 1 teaspoon more of salt. Don't use regular vegetable broth or the soup will be too salty.

Makes 6 servings.

Per Serving: 198 Calories; 4g Fat (21.9% calories from fat); 13g Protein; 22g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 606mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.