Name: Roasted Garlic-Potato Soup

Ingredients:

• 2 cups fat-free milk
• 1 1/2 cups water
• 1/2 7.6-oz package of roasted garlic instant mashed potatoes
• 1 cup shredded reduced-fat sharp Cheddar cheese
• 1/4 teaspoon freshly ground pepper

Instructions:

• Combine milk and water in a large saucepan and bring to a boil.
• Remove from heat and add potatoes.
• Stir with a whisk until well blended.
• Add 3/4 cup cheese, stirring until the cheese melts.
• Spoon evenly into four bowls.
• Spread evenly with remaining 1/4 cup cheese and pepper

Comments: Serve with Romaine salad and bagel chips.
10/27/2012 - I used real mashed potatoes and two teaspoons of garlic powder in place of the instant mashed potatoes. I added leftover fish filets with sherry-mushroom sauce and leftover broccoli to the soup. It made a meal with green salad and corn bread.
12/11/2012 - Again used real mashed potatoes, made with one large Idaho potato and two medium Alaska gold, and three teaspoons of garlic powder in place of the instant mashed potatoes. It seemed a little watery without additional fillings.
10/1/2019 - I used real mashed potatoes, made with two large Idaho potato and three teaspoons of garlic powder in place of the garlic-flavored instant mashed potatoes. The instant mashed potato powder requires 2 cups of water, so I reduced the liquid added in this recipe to 1 1/2 cups of milk. I had thought of including some crumbled bacon, but lost track of that while cooking. The soup was served with green salad and Dwayne's Cornbread.

Source: Cooking Light: 5 Ingredient, 15 Minute Cookbook, Oxmoor House, 2004, page 77.

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