1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups
en broth (low-sodium)
1 large russet potato, peeled and
cut into 1/2-inch cubes
1 cup diced cooked
en
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese
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
en; cover and simmer just
until
en is hot, 1 to 2 minutes. Stir in basil. Ladle
into bowl and offer cheese to add to taste.
Serves 4.
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