Creamy Onion-and-Potato Soup

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.

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