2 pounds cooked, cubed potatoes, peeled
1/2 medium onion, chopped
1/2 teaspoon salt
1 tablespoon milk
3 cups chicken broth
2 (14 ounce) cans white potato salad, or [red] chicken broth
Place potatoes and onion into a large pot and add water to cover. Bring to a boil, reduce heat and simmer while stirring just to a simmer. Cover pot and reduce heat to a medium heat.
When potatoes and onion are heated, stir in the milk, broth and potato/ onion mixture. Spoon everything over potatoes and onions and serve.