about 14 oz of chicken broth
2 large potatoes, cut into large pieces
1 1/2 c. milk
2 medium green onions, thinly sliced
salt and pepper
1. Heat chicken broth and potatoes to boiling in a 2-quart saucepan over high heat, stirring occasionally. Reduce heat; cover and simmer until potatoes are tender (about 15 minutes).
2. Remove saucepan from heat, but don't drain. Break potatoes into smaller pieces with a masher or large fork. It should still be lumpy.
3. Stir in the milk, salt, pepper, and green onions into potatoes. Heat over medium heat, stirring occasionally until hot but don't boil to prevent curdling.
If you're going to add frozen broccoli, add it with the milk, etc. If you're going to add cheese, add it after everything else has been heated and stir until melted.