2 large sweet onion, sliced (4 cups)
1 Tbsp. vegetable oil
One (48-oz.) can College Inn Chicken Broth
2 Russet Potatoes, peeled and cubed
1/2 cup light cream or plain lowfat yogurt
Chopped chives, optional
Note: Recipe taken from the inside of the label of College Inn Chicken Broth.
In large heavy pot, over medium heat, cook and stir onions in oil until tender, about 6 to 7 minutes. Add broth and potatoes; heat to a boil. Reduce heat and simmer 25 to 30 mins.
In electric blender, blend soup in batches until smooth. Return to pot; stir in light cream or yogurt. Heat through (do not boil). Serve garnished with chives if desired. Makes 6 cups. Enjoy! -Diana