1 pound red or other thin skinned potatoes, scrubbed and cut into 1/2 inch cubes
1 medium onion, chopped
2 cups chicken broth
3 tablespoons all purpose flour
1 1/2 cups milk
1/8 teaspoon ground cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
Snipped chives or scallion tops for garnish
In a 2 quart microwave safe dish or measuring cup, place the cubed potatoes and chopped onion. Pour in the 2 cups chicken broth and cover. Cook on High 5 minutes. Stir, cover again, and cook 5 to 8 minutes, until potatoes are fork tender. In a bowl, stir the 3 tablespoons flour into the 1 1/2 cups milk until smooth. Pour the milk mixture into the soup and add the 1/8 teaspoon ground red pepper. Cover and cook 3 to 5 minutes, until soup just starts to bubble. Add salt and pepper to taste.
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