Creamy Onion-and-Potato Soup

Ingredients

• 2 tablespoons butter 
• 29 ounce chicken broth canned
• 2 tablespoons flour all-purpose
• 1  garlic clove pressed
• 1 bunch green onions sliced
• 1 cup milk 
• 1 large onion chopped
• 0.3 teaspoon pepper 
• 3 large potatoes cubed peeled
• 0.1 teaspoon salt 

Equipment

• whisk
• dutch oven

Directions

1. Melt butter in a Dutch oven over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute.
2. Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended.
3. Add cubed potato and next 3 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer, stirring often, 15 minutes or until cubed potato is tender. Stir in milk, and cook until soup is thoroughly heated.