Creamy onion-and-potato soup
7 cups
Ingredients
| Quantity | 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 |
| (about 3 large potatoes) | ||
| ½ | cup | Sliced green onions |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 1 | cup | Milk or liquid non-dairy creamer |
| Garnish: green onion strips | ||
Directions
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