Yield: 7 cups
|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|
|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