Creamy Potato And Garlic Soup

Ingredients

• 2 pounds baking potatoes peeled cut into 1/2-inch pieces
• 1 cup croutons plain
• 3 cups chicken broth fat-free reduced-sodium
• 1.5 cups milk fat-free
• 4 large garlic cloves 
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• sauce pan
• ladle
• blender

Directions

1. Heat oil in a large saucepan over medium heat.
2. 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.
3. Add milk; cook 4 minutes, stirring frequently. Stir in salt and pepper.
4. Place one-third of potato mixture in a food processor or blender; process until smooth.
5. Pour pured mixture into a large bowl; repeat procedure twice with remaining potato mixture. Ladle soup into individual bowls; top evenly with croutons.
6. Sprinkle each serving with additional pepper, if desired.