Prep Time: 20-30 min
Cook Time: 5-10 min
Ready In: 25-40 min
Servings: 6 people
INGREDIENTS:
At least 4 (sometimes 5-6) Large Red Potatoes, peeled & sliced
1 large onion, chopped
1 stick of butter
¼ cup flour
1 can chicken broth
1 can evaporated milk
DIRECTIONS:
1. Cook potatoes until soft. Drain, set aside in large skillet.
2. Saute onions in butter. Stir in flour, then broth and milk.
3. Add drained potatoes and bring to a boil.
4. Simmer (careful to to not scorch or burn) for 5 minutes while stirring.
STORY:
“My sister, Patricia, is a great cook and when I had surgery, she brought me some. Yummmmmm! She also lives here in Tyler. This is not a spectacular story, but sure is good soup!”
– recipe provided by Martha B.
