ingredients
directions
Preheat oven to 400°F (205º C)
Wash potatoes and wrap in foil.
Place potatoes in preheated oven.
Set timer for 50 minutes.
Heat oil in a large stove top pot at med-high.
Finely chop onion adding to pot as you cut.
Cook until onion is transparent and slightly brown.
Add butter to pan, then whisk in flour.
Gradually add chicken broth, whisking while you add, until smooth.
When timer rings for potatoes, let potatoes cool and cut into bite size chunks.
Add to broth mixture.
Add spice, cream, milk and cheese to pot and heat through, stirring occasionally.
Break lettuce directly into salad spinner, rinse under cold water and spin dry.
Place in a large salad bowl.
Slice any leftover cold veggies you have on hand, and add to lettuce.
Serve with your favourite dressing.