1 tbsp. butter
1 large onion, chopped
1 clove garlic, minced
1 tbsp. flour
3 1/2 c. chicken broth (low-sodium)
1 large Russet potato, cut into 1/2-inch cubes
1 c. cooked chicken, cubed
1/2 c. chopped fresh basil (if desired)
1/2 c. shredded Jarlsberg (light) cheese

In a 3-quart pan, combine butter, onion and garlic, stirring over medium heat until onion is soft, about 8 minutes. Stir in flour and gradually add the broth and bring to a boil on high heat. Add potato and cover. Simmer over low heat until potato is tender, about 15 to 20 minutes. Add cooked chicken; cover and simmer until chicken is well heated. Add basil or other herbs. Use cheese, if desired.