|All purpose potatoes||4 Large, peeled and diced|
|Chicken broth||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Milk/Cream||2 Cup (32 tbs)|
|Chopped chives||1 Tablespoon|
Place diced potatoes in large saucepan.
Add chicken, chicken stock, whole garlic clove and enough water to cover potatoes by 1 inch.
Cover loosely; bring to a boil and cook over medium heat until potatoes are at least fork-tender.
The longer the potatoes cook, the thicker the soup and the less distinct any potato pieces will be.
Check every few minutes and do not let potatoes boil dry.
If necessary, add more water.
When potatoes are done, discard the garlic clove.
Add milk (or cream), butter, salt and pepper.
Simmer gently for 30 minutes.