5 large russet potatoes, peeled and cut into large pieces 16 oz chicken broth 1 small onion, diced 1 T olive oil 2 cups skim milk 1/8 t dried rubbed thyme 1/8 t pepper 1/4 t salt Cornstarch 1. Saute onion in olive oil until transparent. 2. Cook potatoes and onions in chicken broth until potatoes are fork tender. Remove from heat, but don't drain. Break potatoes into smaller pieces with fork or masher. 3. Stir in milk, thyme, pepper, and salt. Heat over medium heat, stirring occasionally. 4. Add cornstarch if thicker soup is required, stirring until it reaches desired consistency.