Soups and Stews

Soups and Stews

Ingredients:
2 medium green onions with tops
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves

Directions:
Peel the potatoes, and cut into large pieces.
Heat the chicken broth and potatoes to boiling in the saucepan over high
heat, stirring occasionally with a fork to make sure potatoes do not stick
to the saucepan. Once mixture is boiling, reduce heat just enough so
mixture bubbles gently. Cover and cook about 15 minutes or until potatoes
are tender when pierced with a fork.
While the potatoes are cooking, peel and thinly slice the green onions.
Cut green onions into thin slices, using some of the green part. Throw
away the tip with the stringy end. If you have extra onions, wrap them
airtight and store in the refrigerator up to 5 days.
When the potatoes are done, remove the saucepan from the heat, but do not
drain. Break the potatoes into smaller pieces with the potato masher or
large fork. The mixture should still be lumpy.
Stir the milk, salt, pepper, thyme and onions into the potato mixture.
Heat over medium heat, stirring occasionally, until hot and steaming, but
do not let the soup boil.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the