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1/4 c. butter 1/4 c. onion, chopped 1/4 c. all-purpose flour 14.5-oz. can chicken broth 12-oz. can evaporated milk 2 large or 3 medium potatoes Peel and cube potatoes. Boil until just tender. Melt butter in large saucepan over medium heat. Add onion, cook until tender. Stir in flour. Gradually stir in broth and evaporated milk. Drain potatoes and add them to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Serve with shredded cheese, crumbled bacon, and/or sliced green onions. Note: I found a similar recipe years ago in our local newspaper and adapted it somewhat. The first time I served this was to a group of deacons at our church, and it was a big hit with them. My husband can count on this comfort food being served with his favorite grilled cheese sandwich as soon as the weather cools down in the fall. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |