2 tbsp. butter
2 tbsp. all purpose flour
1 c. chopped onion
1 lg. clove of garlic, minced
2 (14 1/2 oz.) cans ready to serve chicken broth
4 c. peeled, cubed potatoes (about 3 lg. potatoes)
1/2 c. sliced green onions
1/8 tsp. salt
1/3 tsp. white pepper
1 c. liquid non-dairy creamer or milk
Green onion strips for garnish

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook 1 minute or until onions is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients.

Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally, or until potatoes are tender. Stir in non-dairy creamer, and heat thoroughly. Garnish if desired. Yields 7 cups.