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Creamy Onion-and-Potato Soup
Ingredients:
2 Tbs. butter
2 Tbs. flour
1 c. chopped onion
1 large clove garlic, minced
2 cans chicken broth (14 1/2 oz. each)
4 c. cubed potatoes
1/2 c. sliced green onion
1/8 tsp. salt
1/4 tsp. white pepper
1 c. milk
Garnish: green onion strips
2 Tbs. butter
2 Tbs. flour
1 c. chopped onion
1 large clove garlic, minced
2 cans chicken broth (14 1/2 oz. each)
4 c. cubed potatoes
1/2 c. sliced green onion
1/8 tsp. salt
1/4 tsp. white pepper
1 c. milk
Garnish: green onion strips
Directions:
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, and heat thoroughly. Garnish, if desired. Makes 7 cups.
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, and heat thoroughly. Garnish, if desired. Makes 7 cups.
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