Creamy Onion-and-Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For thicker soup, puree half of soup in a blender or food processor. You can substitute 2 (14 1/2-ounce) cans whole new potatoes for 3 large potatoes. Ingredients:
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
1 large onion, chopped |
1 garlic clove, pressed |
2 (14 1/2-ounce) cans chicken broth |
3 large potatoes, peeled and cubed |
1 bunch green onions, sliced |
1/8 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
Directions:
1. Melt butter in a Dutch oven over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended. Add cubed potato and next 3 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer, stirring often, 15 minutes or until cubed potato is tender. Stir in milk, and cook until soup is thoroughly heated.
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