Creamy Garlic Soup

2 14 ½ ounce cans reduced-sodium chicken or vegetable broth
2 lbs (2 - 3 large) potatoes, peeled and cut into ½ inch cubes
10 cloves garlic (even more would be better!)
1 cup 2% or skim milk

In 4-qt saucepan, heat broth, potatoes and garlic to boiling over high heat. Reduce heat to low, cover, and simmer until potatoes are very tender - about 25 min.

Remove potato mixture from heat. Stir in milk. Pour mixture, 2 cups at a time, into blender or food processor fitted with chopping blade and blender process until potatoes are fairly smooth. Pour into large serving bowls as each batch is pureed. When all of mixture has been pureed, stir in half-and-half, butter, salt and red-pepper sauce.

Reheat soup and serve hot or cover and refrigerate until cold. Serve sprinkled with chives.