Cream of Potato Soup

3 c. chicken broth
2 c. chopped, peeled potato
dried, minced onion
4 T. margarine
4 T. flour
1/2 tsp. salt
pepper
2 c. milk

Bring chicken broth, potatoes and a sprinkle of onion to a boil. Keep covered and reduce heat and allow to simmer for 10 minutes. In a skillet, melt margarine. Stir in flour, salt and pepper. Allow to cook for about 1 minute. Whisk in milk and cook until thick and bubbly. Add to broth and cook till thickened slightly.

*I like to smash most of the chunks after it has finished cooking. This thickens the soup as well.