1/4 cup butter
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 cups milk
2 cans canned chicken broth
2 large russet potatoes, peeled, diced
1 cup packed grated sharp cheddar cheese
chopped chives or green onions
Melt butter in heavy medium saucepan over medium heat. Add onion and saute until tender, abotu 5 minutes. Add flour and stir until just beginning to color, about 3 minutes. Gradually mix inmilk and broth; add potatoes. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 20 minutes. Add cheese and stir until cheese melts and soup is smooth. Season to taste wtih salt and pepper. Garnish with chives and serve. You can join Unsolved Mysteries and post your own mysteries or
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