Creamy Onion-and-Potato Soup

Southern Living
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.
about 7 cups


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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


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.

Created date

October 2003