Potato Creamy Soup

1 tbsp margarine

1 cup freshly chopped onion

1/2 tsp minced garlic

3 tbsp white all purpose flour

32 fl. oz fat free reduced sodium chicken broth

4 cups potatoes, fresh with skin, diced (peeled and diced)

1 pinch salt and pepper

1 cup Creamer, soy milk, plain

1 tsp chopped parsley (or sliced green onions)

Melt the margarine in a large pot over medium heat and saute the onion and garlic in the margarine until it is tender, about 5 minutes.

Lower the heat and add the flour, stirring until it is smooth.

Gradually add the broth, stirring constantly, then add the potato.

Bring to a boil, and cover, reduce the heat, and simmer for about 20 minutes, stirring occasionally, or until the potato chunks are tender.

Transfer the mixture to a blender or food processsor, and blend until smooth, in batches if necessary, and return to the pot.

Add salt and pepper, stir in the nondairy creamer, and heat thoroughly.

Garnish with the parsley or green onions, and serve.

Nutrition per serving 1 cup each:

122 calories

19.3 grams of carbohydrate

2.1 grams fiber

1.4 grams sugar

3.5 grams of fat

2.5 grams protein