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2 cups chicken broth
1 cup water
2 cups milk
1/2 tsp salt
4 large baking potatoes
1/4 cup Clabber Girl Corn Starch mixed with 1/2 cup cold water
1 large onion
Garnish: optional, shredded cheeses, chopped scallions, croutons, bacon bits
2 scallions
4 tbsp butter
Peel and dice baking potatoes into small, bite-size pieces and place in a three quart saucepan. Chop onion and scallions and then add to potatoes. Put butter on top of mixture, add chicken broth and water. Bring to a boil, and turn heat down to simmer. Add a little more liquid if needed to cover potatoes. Cover pan with a lid and simmer until potatoes are tender, about 45 minutes. Add milk and salt, bringing to boil once again; add cornstarch mixture and simmer for about 30 minutes. Serve hot, with biscuits and assortment of desired garnishes.
2 cups chicken broth
1 cup water
2 cups milk
1/2 tsp salt
4 large baking potatoes
1/4 cup Clabber Girl Corn Starch mixed with 1/2 cup cold water
1 large onion
Garnish: optional, shredded cheeses, chopped scallions, croutons, bacon bits
2 scallions
4 tbsp butter
Peel and dice baking potatoes into small, bite-size pieces and place in a three quart saucepan. Chop onion and scallions and then add to potatoes. Put butter on top of mixture, add chicken broth and water. Bring to a boil, and turn heat down to simmer. Add a little more liquid if needed to cover potatoes. Cover pan with a lid and simmer until potatoes are tender, about 45 minutes. Add milk and salt, bringing to boil once again; add cornstarch mixture and simmer for about 30 minutes. Serve hot, with biscuits and assortment of desired garnishes.