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Creamy Onion-and-Potato Soup

Yield about 7 cups
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

How to Make It

  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.