2 tablespoons all-purpose flour
1 large onion, chopped
1 garlic clove, pressed
2 (14-1/2 ounce) cans chicken broth
3 large potatoes, peeled and cubed*
1 bunch green onions, sliced
1/8 teaspoon salt
1/4 teaspoon pepper
1 cup milk
Melt butter in a Dutch oven over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly for 1 minute. Whisk in chopped onion and pressed garlic, and cook for another minute.
Gradually whisk in chicken broth until well blended. Add cubed potatoes, green onions and the salt and pepper. Bring mixture to a boil. Cover. Reduce heat and simmer; stirring often for 15 minutes or until cubed potato is tender. Stir in milk and cook until soup is thoroughly heated. Makes about 7 cups.
Note: For thicker soup, puree half of the soup in a blender or food processor.
*You can substitute 2 (14-1/2 ounce) cans whole new potatoes (drained) for 3 large potatoes.