Source: dLife

Creamy potato soup with roasted garlic.

Servings

4.0
4 cup  low sodium vegetable broth 1.0
1 cup  chopped parsley 1.0
1 cup  fresh basil 0.5
0 1/2 cup  fresh chopped onion 1.0
1 tsp  sugar 2.0
2 cup  Potatoes, fresh, with skin, diced 1.0
1 cup  fat free milk 0.25
0 1/4 cup  white all purpose flour 1.0
1 tbsp  Margarine, 80% fat, unsalted 1.0
1 pinch  salt 1.0
1 pinch  white pepper 1.0
1 pinch  chopped parsley

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.