Lena'S Creamy Onion-And-Potato Soup

• 2 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 1 c. chopped onion
• 1 large clove garlic, minced
• 2 (14 1/2 oz.) cans ready-to-serve chicken broth
• 4 c. peeled, cubed, potatoes (about 3 large)
• 1/2 c. sliced green onions
• 1/8 tsp. salt
• 1/4 tsp. white pepper
• 1 c. liquid nondairy creamer or milk
• green onion strips (garnish)

1. Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
2. Cook 1 minute, stirring constantly.
3. Add onion and garlic.
4. Cook 1 minute or until onion is tender.
5. Gradually add broth, stirring constantly.
6. Add potatoes and next 3 ingredients. Bring to a boil; cover.
7. Reduce heat and simmer 15 minutes, stirring occasionally, or until potatoes are tender.
8. Stir in nondairy creamer and heat thoroughly.
9. Garnish, if desired. Yields 7 cups.

butter, flour, onion, clove garlic, ready, potatoes, green onions, salt, white pepper, liquid nondairy creamer, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544804 (may not work)