Ingredients:

• 1 cup onion, chopped
• 1 garlic clove, minced
• 3 cups potatoes, diced
• 3 cups water
• 3 chicken bouillon cubes
• 3 tablespoons flour
• 1 (354 ml) can evaporated 2% milk

Method: In a large pot, sautee onion and garlic with 2 tbsp oil. Add potatoes, water, bouillon cubes to pot. Heat to boiling, then cover and simmer until potatoes are cooked. Mix flour with a small amount of evaporated milk, making a paste. Gradually stir in remaining milk. Add to potato mixture. Cook over medium heat until mixture comes to a boil and thickens. Stir often to ensure the soup doesn’t burn on the bottom of the pot.