Heat vegetable oil in a large saucepan. Add onion and stir over medium heat until soft and tender but translucent. Add chicken broth; simmer 3 to 4 minutes. Add skim milk and half-and-half and bring just to a low boil, stirring constantly.

Remove from heat. Add salt, pepper, and potato flakes. Stir vigorously until dissolved and blended. Turn into a quart jar; cover, and chill a few hours before serving.

Stir well before serving and garnish servings with finely chopped parsley.

This recipe yields 4 servings. Serving size: 3/4 cup.

Exchanges Per Serving: 2 Fat, 1 Starch.

Nutrition Facts: Carbohydrates 13g; Protein 4g; Fat 10g; Calories 159; Fiber 0.2g; Sodium 403mg; Cholesterol 22mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted chicken broth.