3 medium potatoes cut into large pieces
1 (14.5 ounce) can chicken broth
2 medium green onions, sliced
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon salt
1/8 teaspoon dried thyme leaves

Heat chicken broth and potatoes to boiling in a medium saucepan over high heat. Reduce heat and simmer 15 minutes or until potatoes are fork-tender. Remove from heat but don’t drain. Break potatoes into smaller pieces using a fork or masher. Stir in milk, salt, pepper, thyme and onions. Heat over medium heat, stirring occasionally.

Makes 4-6 Servings
Serving Size: 12 ounces