Creamy Potato Soup

- 3 medium potatoes, peeled and thinly sliced
- 1.5 cups water
- 1 chicken bouillon cube
- 1/3 cup onion, chopped
- 1 cup nonfat milk

Combine potatoes, water, bouillon and onion in large saucepan. Bring to a boil. Cover and cook until potatoes are tender, about 10 minutes. Cool slightly. Pour into blender and blend until smooth. Return to saucepan and stir in milk. Bring to a boil and stir in salt and pepper to taste. Serve hot.