Shoney's Potato Soup
from Gloria Pitzer's Restraurant Recipe Secrets

14-oz can clear chicken broth
10-oz can cream of chicken soup
1 soup can of milk
2 Tablespoons cornstarch
1 Tablespoon dry minced onion
1/4 tsp. liquid smoke (optional)
3 Tablespoons margarine
Salt & pepper to taste
4 slices (each 4"x4") boiled ham, snipped fine
3 medium baked potatoes, peeled and crumbled

In 2 1/2 qt. saucepan combine chicken broth, cream of chicken soup. Put the milk into blender with cornstarch on high speed, about 1/2 minute or till smooth. Pour into soup mixture. Stir in onion, using wire whisk to combine, cooking over medium high heat till smooth and thickened. Stir in remaining ingredients. Keep on lowest possible heat till time to serve. (Holding it like this no more than 30 minutes. Serves 4.