2 1/2 lbs golden potatoes 4 cans chicken broth 1 sweet onion (like Vidalia) 1 red pepper (hot) or red pepper flakes
Scrub potates but do not peel. Cut potatoes into quarters. Boil potatoes and pepper in the chicken broth until tender ( about 25-30 minutes once it comes to a boil). Be careful not to overcook. Put potatoes and broth through a blender ( I use my magic bullet). You can add cheese, broccoli, asparagus, artichokes etc... to make different flavored soups. The original is great with a little I Can't Believe Its Not Butter spray on top. Will keep in refridgerator for several days.
It's definitely the diet version... I miss the creamy-ness. I think I'm going to make it again with FF Half & Half and reserve some chunks of potatoes to add after food processing. A serving is ... I think 1/2c. I only had 3oz of potatoes in the house so I pared it down to 1.5servings.