Ingredients
ServingsOriginal: Serves 4–5 (calculated as 4)
- potatoes, peeled and diced6
- milk3 cup
- onion, large1
- carrots, diced2
- butter or margarine, or margarine1/4 cup
- water3 cup
- chicken stock cube2 cube
- ground black pepper, or to taste1/2 tsp
- all purpose flour3 tbsp
- parsley, dried1 tbsp
- thyme, dried1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Cook onion in butter until tender.
Bring the diced potatoes, carrots, water and chicken bouillon in another stock pot to a boil. Simmer about 10 minutes or until tender. Add ground black pepper.
Add the flour to the cooked onions to make a paste. Stir in the milk. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
