Soup good enough for the entire family will be scooping seconds!

Potato Chowder

Prep: 25 minutes
Cook: 35 minutes
Serves: 6

  • 1 tablespoon Our Family unsalted butter
  • 3 garlic cloves, minced
  • 2 medium Open Acres carrots, each cut into 8-inch-thick slices
  • 3 tablespoons Our Family all-purpose flour
  • 3 cups Our Family chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 3 tablespoons chopped fresh flat-leaf parsley leaves
  • 8 teaspoon Our Family ground black pepper
  • 1 pinch Our Family ground nutmeg
  • 5 medium Open Acres Idaho potatoes, peeled and cut into 1-inch pieces
  • 1 cup Our Family whole milk
  • Our Famly Kosher salt and Our Family ground black pepper, to taste
  1. In large saucepot, melt butter over medium- low heat. Add garlic, carrots, celery and onion, and cook 5 to 6 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in 2 tablespoons flour. Gradually stir in broth. Stir in thyme, bay leaf, parsley, pepper and nutmeg. 
  2. Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. In small bowl, whisk together milk and remaining 1 tablespoon flour; stir mixture into soup. Simmer 8 to 10 minutes or until soup thickens slightly, stirring occasionally. Stir in salt and pepper; remove and discard thyme sprigs and bay leaf. 
  3. Ladle soup into bowls to serve. 

Approximate nutritional values per serving: 175 Calories, 4g Fat (2g Saturated), 11mg Cholesterol, 476mg Sodium, 28g Carbohydrates, 3g Fiber, 7g Protein

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