Working on a lower fat version of potato soup, and combining a few recipes and making some swaps, here's what I came up with, and we thought it was pretty good.
1/4 cup butter (I used the "blend" of butter and olive oil)
2 cups finely diced yellow onions
1/2 cup flour
4 cups vegetable stock
1 cup instant potato flakes
3 cups skim milk
1 cup low fat sour cream
1 1/2 cups shredded cheddar cheese
3/4 cup shredded parmesan cheese
1/2 tsp tobasco
1 tsp oregano
1 1/2 tsp garlic powder
salt, pepper to taste
Saute the onions in the butter for about 10 minutes or longer until very tender. Mix in the flour, and cook for another few minutes, stirring until the four is absorbed. Heat up the stock and stir in the potato flakes. Add this mixture slowly to the onions. Add milk, sour cream, cheeses and seasonings and cook until bubbly and thickened. Add in the potatoes right before serving.