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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!

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