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Submitted by: Gwen Stutler from Emporia, KS
Originally shared on the web 09/24/2008

2 T. butter
1 onion, chopped
2 14-1/2 oz. cans chicken broth
6 potatoes, peeled and cubed
2 T. all-purpose flour
2 c. milk
salt and pepper to taste

Melt butter in a large soup pot over medium heat; add onion and cook until tender. Add broth and potatoes; bring to a boil and simmer until potatoes are tender. In a medium bowl, stir flour into milk until completely mixed; add to soup and cook until thickened. Add salt and pepper to taste. Serves 4.