2 cups potatoes, peeled & cubed
1 medium onion, chopped
24 oz. chicken broth
2 cups milk (can be low fat)
8 Tbs. instant mashed potato flakes
1/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. pepper
2 tsp. butter

Combine potatoes, onion, and chicken broth in large sausepan. Bring to a boil then cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Add milk and next four ingredients. With a hand-held blender pulverise some of the soup, leaving some of the potatoes whole. Add potato flakes and cook over medium heat and stir constantly, until thoroughly heated. Makes about 7 cups.