Garlic Potato Soup
	1 tsp olive oil
	2 tsp minced garlic
	1 cup onion, chopped
	2 cups chicken broth
	2 cups water
	4 medium potatoes, cut into 1/2" cubes
	1 bay leaf
	1/2 cup sliced green onions
	3/4 tsp thyme
	Heat oil in large sauce pan or Dutch oven over medium heat. 
	Saute garlic and onions until lightly browned. Add potatoes, 
	broth, garlic, bay leaf and bring to a boil. Reduce heat to 
	medium low and simmer for 20 minutes, or until potatoes are 
	tender. Cool soup slightly. One cup at a time, coarsely process 
	the soup in a food processor or blender. Do not over process.
	Return soup to pan to re-heat. Ladle soup into bowls and top 
	with chopped green onion and thyme.
	Serves 4. Each 1-1/2 cup serving: 134 calories, 2 g fat, 0 g 
	saturated fat, 12 mg cholesterol, 134 mg sodium, 21 g carbohydrate, 
	3 g fiber, 7 g protein.
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