Ingredients
1/2 pound small unpeeled red potatoes, cut into chunks1/2 pound medium russet potatoes, peeled and cut into chunks1 can (14-1/2 ounces) reduced-sodium chicken broth1 cup water1/4 cup chopped onion2 teaspoons canola oil1 tablespoon all-purpose flour1/4 cup 2% milk2 tablespoons evaporated milk3 tablespoons cream cheese, cubed1 tablespoon minced fresh parsley1/4 teaspoon salt1/8 teaspoon white pepper1/3 cup shredded Swiss cheese
Preparation
Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes.
In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.
