Baked Potato Soup. YUMMY!

I found this recipe in the American Heart Assoc Low-Salt Cookbook. My husband is a picky eater and he loved it.

1 lb baking potatoes 1 tsp minced garlic
1 tsp olive oil 2 cups low sodium chicken broth
1/4 cup choped onion 1 cup fat free evaporated milk
1/2 tsp Horseradish 1/4 tsp pepper
2 tblsp all-purpose flour

Bake potatoes. Peel potatoes and mash until chunky. Heat a med. sauce pan over med heat. Add olive oil and swirl to coat pan. Cook onion and garlic until onion is translucent. Stir in broth and continue cooking. Wile broth heats whisk together evaporated milk and flour then whisk mixture into broth. Stir in potatoes, horseradish and pepper. Cook, uncovered over med-high heat for 4 to 5 minutes or until soup thickens. Top with reduced fat cheddar cheese, imitation bacon bits, black olives, chives and low fat sour cream.