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1 cup peeled, cubed potatoes 1/2 cup chopped onion 1 (14 1/2-ounce) can ready-to-serve chicken broth 1 cup milk 1/8-1/4 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1 teaspoon butter or margarine 3-4 tablespoons instant mashed potato flakes Garnish: fresh thyme sprigs Combine first 3 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Add milk and next 4 ingredients. Gradually add potato flakes; cook over medium-high heat, stirring constantly, until thoroughly heated. Garnish with thyme sprigs, if desired, and serve immediately. Yield: 3 1/3 cups. 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. |