Combine onions, thinly sliced potatoes and chicken broth in large saucepan;
cover and cook 10 min. or until vegetables are tender. Strain well, reserving
liquid in saucepan. Combine vegetables, soup and evaporated milk in blender;
process until smooth. Add to reserved liquid. Stir in butter, salt and pepper;
cook over low heat, stirring often, until thoroughly heated. Serve hot or cold.
Garnish with green onion strips.
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