4 large potatoes                                      2 cups milk
 1 cup chicken broth                                 3 tbsp. flour
 1 med. onion (finely chopped)                    3 tbsp. Butter
 

Preheat oven 375.  Clean, rub with oil, and salt potatoes.  Bake for 45-60 minutes, then chop coursely.  Warm butter over medium heat and saute onions until soft.  Add flour to onions, stir until cooked and golden, not browned.  Stir in chicken broth and boil.  Stir until smooth.  Stir in milk and potatoes.