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Ingredients
| russet potatoes: 6 whole potatoes (peeled and sliced) |
| carrots: 2 (peeled and diced) |
| celery: 6 stalks (diced) |
| water: 2 qts |
| onions: 1 (chopped) |
| salted butter: 6 Tbl |
| all-purpose flour (unsifted): 6 Tbl |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| 2% milk: 1 1/2 cups |
Hearty Potato Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- In a large pot, cook the potatoes, carrots and celery in the water until tender. Drain, retaining the water, and set aside.
- In the same pot, saute the onion in butter until soft. Stir in the flour, salt, and pepper.
- Gradually add the milk, stirring constantly until thickened.
- Gradually add the vegetables and 1 cup or more of the reserved water, until the soup if of desired consistency.