Cream Of Potato Soup w/ Sun-Dried Tomatoes

Makes 1 serving

1 tbsp (15 mL) unsalted butter
1/2 cup (125 mL) chopped onion
1 1/2 cups (375 mL) peeled, diced russet potatoes
2 cups (500 mL) low-sodium chicken stock
1/4 cup (60 mL) milk
Pinch salt, or to taste
1/2 tsp (2 mL) freshly ground black pepper
1 tbsp (15 mL) oil-packed sun-dried tomatoes, coarsely chopped
1 tsp (5 mL) fresh chopped mint

In a heavy saucepan, melt butter over medium heat. Add onion and saute until tender and translucent, 8 to 10 minutes.

Add potatoes and stock and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 15 to 20 minutes.

Remove from heat and add potatoes, onion and a little of the stock to a blender. Puree until smooth. Return puree to the pan holding the remaining liquid and reheat gently.

The soup will be thick. Thin it with the milk, season with the salt and pepper, then pour into a warmed soup bowl.

Add sun-dried tomatoes. Garnish with mint and a drizzle of oil from sun-dried tomato jar, if desired.

Nutrition per serving: 437 calories; 16 g fat; 14 g protein; 62 g carbohydrates; 6 g fibre.

- Recipes created for The Associated Press by Joyce Goldstein