(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

¼ cup (1/2 stick) butter
¼ cup chopped onion
¼ cup all purpose flour
1 can (14.5 oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved until soft and easily pierced with a fork
Toppings: cooked crumbled bacon, shredded cheddar cheese, sliced green onions

  • Melt the butter in a large saucepan over medium heat.
  • Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
  • Stir in the flour.
  • Gradually stir in the broth and evaporated milk.
  • Scoop the potato pulp from the potatoes and mash.
  • Add pulp to broth mixture.
  • Cook over medium heat, stirring occasionally until the mixture comes just to a boil.
  • Spoon into bowls and sprinkle with any of the toppings.


  • tsp. means teaspoon and tbsp. means tablespoon – use measuring spoons not your cutlery and use standardized measuring cups not a coffee cup

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and recently retired as the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.