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Ingredients
| russet potatoes: 5 whole potatoes (diced) |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 5 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/8 tsp |
| parsley: 1/2 tsp (minced) |
| salted butter: 1 tsp |
Dutch Brown Potato Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- Cook potatoes until tender.
- Add additional water to make a quart.
- In frying pan; melt 2 T butter.
- Add flour, stirring to avoid burning, and cook until flour is golden brown.
- Add to the potatoes and water.
- Stir until creamy, but do not mash the potatoes.
- Simmer until soup thickens.
- Add parsley, seasoning and remaining butter.
- Serve hot.