Creamy Potato-Onion Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. flour
1 c. finely chopped onion (use processor)
1 large clove garlic or garlic powder
2 (14 1/2 oz.) cans (defatted) chicken broth
4 c. peeled and cubed potatoes
1/2 c. finely sliced green onion tops
1/8 tsp. salt
1/4 tsp. pepper
1 qt. milk (whole)

Preparation

Melt butter or margarine in Dutch oven over low heat.
Add flour to make a paste.
Cook 1 minute, stirring constantly.
Add onions and garlic.
Cook until onions are tender.
Add broth, milk and potatoes.
Add seasoning to suit taste.
Bring to boil; turn heat down low and cook until potatoes are tender.
Mash with potato masher or put potatoes in food processor until smooth. Serve with grated sharp cheese and green onion tops.
Good with corn muffins.