Basil Chicken Soup

Basil Chicken Soup

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