Recipe: Cream of Potato Soup with Sun Dried Tomatoes (serves 1)

CREAM OF POTATO SOUP WITH SUN DRIED TOMATOES FOR ONE

1 tablespoon unsalted butter
1/2 cup chopped onion
1 1/2 cups peeled diced russet potatoes
2 cups low-sodium chicken broth
1/4 cup milk
1/8 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon oil-packed sun-dried tomatoes, coarsely chopped
1 teaspoon fresh chopped mint (for garnish)

In a heavy saucepan, melt the butter over medium heat. Add the onion and saute until tender and translucent, 8 to 10 minutes.

Add the potatoes and stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the potatoes are tender, 15 to 20 minutes.

Remove from the heat and add the potatoes, onion and a little of the stock to a blender. Puree until smooth.

Return the puree to the pan holding the remaining liquid and reheat gently. The soup will be thick. Thin it with the milk, season with the salt and pepper.

TO SERVE:
Pour into a warmed soup bowl. Add sun-dried tomatoes. Garnish with mint and a drizzle of oil from sun-dried tomato jar, if desired.

Makes 1 generous serving (about 2 1/4 cups)
Adapted from source: Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein