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Potato Chowder
Ingredients:
- 1 Cup yellow onion, chopped
- 1/4 Cup celery, thinly sliced
- 1/8 cup carrots, thinly sliced
- 2 Tbsp olive oil
- 3 Tbsp flour
- 2 Cups vegetable broth
- 3.5 Cups peeled Russet potatoes, cubed
- 1 Tsp fresh thyme, chopped
- 2 Cups milk
- Salt and pepper to taste
- Chopped parsley, to garnish
Directions:
-1- Saute onions, celery and carrots in oil in a large pot until tender, 5 to 8 minutes.
-2- Sprinkle in flour, and cook over medium heat, stirring constantly, for 1 to 2 minutes.
-3- Add stock, potatoes, and thyme to pot and heat just to boiling. Reduce heat and simmer, covered, until
potatoes are tender, about 10-15 minutes.
-4- Stir in milk (or soy based milk), cook over medium heat until heated through, about 2-3 minutes.
-5- Season to taste with salt and pepper.
-6- Sprinkle each serving with parsley.
Serving suggestions:
This is a rich and tasty dish. Start your meal with a dark leefy green salad, have a cup of this potato chowder and finish with a fruit salad.
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