1 large (about 1/2 lb.) onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3 1/2 cups regular-strength chicken broth
1 large (about 1/2 lb.) russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken (I poach the chicken in a separate pot of water)
1/2 cup chopped fresh basil
1/2 cup shredded light or regular jarlsberg cheese (I use shredded Parmesan)
In a 2- to 3-quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowls and offer cheese to add to taste. Serves 4.
Per serving: 237 cal. (35 percent from fat); 19 g protein; 9.1 g fat (4.1 g sat.); 19 g carbo.; 168 mg sodium; 46 mg chol.
Submitted by: Sue
