• In the first step, melt butter in a Dutch oven over medium heat. Then add garlic and onion and cook, stirring often, until golden, for about 5 to 10 minutes.
• In the second step, use flour to sprinkle onion mixture and stir until coated. Stir in 3 cups of water and bouillon cube. Now, bring to a boil over medium heat and stir often. Next, reduce heat to medium-low, and simmer for about 10 minutes, stirring occasionally.
• In the third step, microwave potatoes, using the directions on the package. Note: Do not add milk or butter.
• Now, stir potatoes, pepper, and milk into onion mixture. Cook over medium heat, stirring occasionally, until thickened, for about 10 minutes. When done, serve with desired toppings.

The Sandwich

• Combine 2 tablespoons of reduced-fat refrigerated pesto sauce, a quarter cup of mayonnaise, and 1/3 lb. peeled, cooked, and chopped shrimp.
• Now, spoon onto six toasted French bread slices.
• Use grated Parmesan cheese to sprinkle it. Bake at 400° until bubbly and browned, for about 10 minutes.