* 2 tablespoons butter or margarine * 2 tablespoons all-purpose flour * 1 large onion, chopped * 1 garlic clove, pressed * 2 (14 1/2-ounce) cans chicken broth * 3 large potatoes, peeled and cubed * 1 bunch green onions, sliced * 1/8 teaspoon salt * 1/4 teaspoon pepper * 1 cup milk
Melt butter in a Dutch oven over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended. 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.