Yield: 7 cups
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| 2 tablespoons | All-purpose flour |
| 1 cup | Chopped onion |
| 1 large | Clove garlic, minced |
| 2 eaches | 14-1/2oz cans ready-to-serve chicken broth |
| 4 cups | Peeled, cubed potatoes |
| \N \N | (about 3 large potatoes) |
| ½ cup | Sliced green onions |
| ⅛ teaspoon | Salt |
| ¼ teaspoon | White pepper |
| 1 cup | Milk or liquid non-dairy creamer |
| \N \N | Garnish: green onion strips |
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook 1 minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally, or until potatoes are tender. Stir in milk or non-dairy creamer, and heat thoroughly. Garnish, if desired.
Recipe from Cathy Darling in February, 1992"Southern Living". Typed by Jeff Pruett.
Submitted By JEFF PRUETT On 07-13-95