Instructions: Heat vegetable oil in a large saucepan. Add onion and stir over medium heat until soft and tender but translucent. Add chicken broth; simmer 3 to 4 minutes. Add skim milk and half-and-half and bring just to a low boil, stirring constantly.

Remove from heat. Add salt, pepper, and potato flakes. Stir vigorously until dissolved and blended. Turn into a quart jar; cover, and chill a few hours before serving.

Stir well before serving and garnish servings with finely chopped parsley.

This recipe yields 4 servings.

Serving size: 3/4 cup.

Note: Low-sodium diets: Omit salt. Substitute unsalted chicken broth.

Comments: This soup is delicious either hot or chilled but is usually served chilled.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.