Busters Recipes

Chunky Potato Soup
1 pound red or other thin-skinned potatoes, scrubbed and cut into 1/2-inch
cubes
1 medium onion, chopped
1 can (13 3/4 ounces, 2 cups) chicken broth
3 tablespoons all-purpose flour
1 1/2 cups milk (1%)
1/8 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
Snipped chives or scallion tops for garnish
In a 2-quart microwave-safe dish or measuring cup, place the cubed potatoes
and chopped onion. Pour in the 2 cups chicken broth and cover. Cook on High
5 minutes. Stir, cover again, and cook 5 to 8 minutes, until potatoes are
fork-tender.
In a bowl, stir the 3 tablespoons flour into the 1 1/2 cups milk until
smooth. Pour the milk mixture into the soup and add the 1/8 teaspoon ground
red pepper. Cover and cook 3 to 5 minutes, until soup just starts to bubble.
Add salt and pepper to taste.

Serve the soup in soup bowls and garnish each serving with a spoonful of
sour cream and a sprinkling of either chives or scallion tops. Serve at
once.

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