Potato Chowder

Yield: 4-6 servings
  • 4 c. peeled, diced potatoes
  • 1/2 c. chopped onion
  • 1 c. chopped carrots
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. parsley
  • 4 chicken bouillon cubes
  • water to cover
  • 4 c. milk
  • 2 Tbsp. butter
  • 1/2 c. flour
  • grated cheddar to taste (optional)
  1. In large pot combine all but last three ingredients. Cook about 15 minutes or until vegetables are tender.
  2. Heat milk in saucepan and whisk in butter and flour. Add to pot and simmer for 15 minutes. Add cheddar during last 5 minutes of cooking.
This is a tasty way to use up a lot of milk that might go bad soon. Peas go great in this soup as well--simply add during last 15 minutes of cooking.
  • dinner
  • easy
  • favorite
Last updated 2016-12-25
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