Title: Creamy Onion-And-Potato Soup
Categories: Vegetable Soup Southern
Yield: 7 Cups

2	tb	Butter or margarine
2	tb	All-purpose flour
1	c	Chopped onion
1	lg	Clove garlic, minced
2		14-1/2oz cans ready-to-serve chicken broth
4	c	Peeled, cubed potatoes
		(about 3 large potatoes)
1/2	c	Sliced green onions
1/8	ts	Salt
1/4	ts	White pepper
1	c	Milk or liquid non-dairy creamer
		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.

previous

next