Bill'S Best Chicken Pot Pie Soup

• 2 medium russet potatoes, peeled and diced
• 1 small onion, chopped
• 1 garlic clove, minced
• 6 tablespoons butter
• 1/3 cup flour
• 2 tablespoons instant chicken bouillon and seasoning
• 1/4 teaspoon white pepper
• 4 cups 2% low-fat milk
• 2 cups frozen peas and carrots
• 2 cups shredded cooked rotisserie chicken or 2 cups chopped cooked rotisserie chicken
• salt, to taste

1. Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
2. Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
3. Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
4. Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.

russet potatoes, onion, garlic, butter, flour, instant chicken, white pepper, milk, carrots, chicken, salt

Taken from www.food.com/recipe/bills-best-chicken-pot-pie-soup-495366 (may not work)