Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I love soups and chowders on cold winter nights. Although I haven't tried this recipe, it looks inviting served with a loaf of warm, fresh homemade bread. Cook time is combination time to cook vegetables and simmer time.

Ingredients Nutrition

Directions

  1. In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley and bouillon cubes.
  2. Add enough water to just cover vegetables.
  3. Cook until vegetables are tender, about 15-20 minutes; do not drain.
  4. Scald milk by heating until tiny bubbles form around edges of pan.
  5. Remove 1 1/2 cups milk from saucepan.
  6. Stir butter and flour into this milk with a wire whisk.
  7. Add remaining milk to vegetables.
  8. Gradually stir thickened milk into kettle until well blended.
  9. Simmer 15 minutes on low heat.

Reviews

(2)
Most Helpful

I halved this recipe and it made a lovely dinner for the 3 of us! I served this with crackers and a tuna salad for a nice light supper. Thanks Whisper! Instead of boullion cubes I used powdered chicken style seasoning.

Sharon123 October 10, 2003

This is one of those recipes that really improves after it sits for a day or two. At first I thought the carrot flavor was way too strong, but each successive time I tried it I liked it more and more. In addition to the parsley I tossed in a tbs of dried celery flakes, and I used powdered chicken bouillion rather than cubes. This isn't a real thick soup, although it might be made thicker by making a roux with the flour, butter and milk rather than just whisking them together. BF and I are trying a new soup each month and so far this is his favorite.

ReeLani February 14, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a