Ingredients

6 medium Russet Potatoes
32 oz. Chicken Broth to cover (box container is fine)
1/2 teas. Kosher Salt
1 tsp. sugar
2 cups milk
3 tbls. unsalted butter
7 Green Onions
1 tbls. Garlic Powder
1 tbls. Fresh Ground Pepper
1/2 teas. Caraway Seeds
1/4 teas. Dill Weed
3 tbls. Balsamic Vinegar

Instructions

Peel the potatoes. Slice in half then into 8 chunks. Slice the onions into about 1/2" pieces including the chives. Place the potatoes into an medium sized pot. Add the chicken broth, the salt and the sugar. Bring to a boil uncovered until the potatoes are fork tender. Take off and place on a heat pad on the counter. Add 2 cups milk and the butter to the pot. Use a hand blender and puree until the potatoes are smooth. Place on the stove and reduce heat to medium. Add the caraway seeds, dill weed, garlic powder, pepper and the vinegar and place pot on medium heat until bubbly stirring every few minutes to keep from scorching. About 3 minutes. Reduce the heat to simmer, add the onions. Simmer about 5 minutes stirring as needed.

MAIN DISH