Creamy onion-and-potato soup

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

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