Wash potatoes and cube, leaving skins on.
Melt butter in a large pot. Add onions and garlic and sauté until soft, stirring often. Add chicken broth, chicken bouillon, Beazell's Cajun Seasoning and black pepper. When mixture begins to bubble, turn fire down to low and cook for 20 minutes. Add potatoes and green onions. Continue cooking on low until potatoes are done (not too done). Add evaporated milk. Add additional seasoning if preferred. If soup is too thin, thicken with cornstarch & water.
Top with cheddar cheese and serve with some good homemade garlic bread.
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