Categories: Soup- Stew- Chowder- Chili
Ingredients
- 3 cups cubed potatoes
- 1 1/2 cups minced onions
- 4 chicken bouillon cubes
- dash pepper
- 1 cup evaporated skim milk
- 2 Tbsp. chopped chives
Directions
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In tightly-covered, large kettle or Dutch oven, cook potatoes, onions, bouillon cubes and pepper in 2 cups water for 30 minutes or until potatoes are tender.
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Puree potatoes and liquid in electric blender, or press through food mill or sieve until smooth. Stir in milk.
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Chill. Serve topped with chives.