Source: dLife

Creamy potato soup with roasted garlic.

Servings

4 cup low sodium vegetable broth
1 cup chopped parsley , firmly packed
1 cup fresh basil , firmly packed
0.5 cup fresh chopped onion
1 tsp sugar
2 cup Potatoes, fresh, with skin, diced , peeled
1 cup fat free milk
0.25 cup white all purpose flour
1 tbsp Margarine, 80% fat, unsalted
1 pinch salt
1 pinch white pepper
1 pinch chopped parsley (for garnish)

1 Heat broth, basil, parsley, onion, and sugar to boiling in medium saucepan, and simmer covered for 30 minutes.
2 Strain, return broth to saucepan, and add potatoes.
3 Heat to boiling, reduce heat, and simmer, covered, until potatoes are tender, about 15 minutes.
4 Combine milk and flour, stir into saucepan and heat to boiling. Boil, stirring, until thickened, about 1 minute.
5 Stir in margarine, and season to taste with salt and white pepper; sprinkle each bowl of soup with parsley.

For flavor variation, try another favorite garden herb, such as rosemary, oregano, lemon, thyme, or marjoram.