Serving Size: 4
12 oz. Kitchen Basics Chicken Stock
1 medium onion, cut into thin slices
4 potatoes, cut into thin slices
2 Tbsp. butter, margarine, or bacon fat
1/2 cup milk, skim, evaporated or whole
chopped chives
In a large sauce pan, melt butter and saute' onions until golden. Layer potatoes on top, add chicken stock. Cover and simmer about 15 minutes, until potatoes are soft. Cool. Blend with hand mixer or in a blender. Add milk and heat, but do not boil. Add chives and serve.