2lbs of cubed potatoes
1lb cubed potatoes
1 onion chopped
1 celery stalked copped
1 carrot chopped
5 cups of chicken stock or broth
1/2 cup milk
4 tsp butter
parsley flakes
salt & pepper
dried chives
Directions
1. Melt butter in a large pot
2. Add vegetables & cook 10 minutes. Stir often.
3. Add chicken broth, salt & pepper.
4. Reduce heat to low, cover & cook until vegetables are tender.
5. Add milk last, cool.
6. Sprinkle with chives & parsley.
*If desired add 1/2 cup of shredded cheese when serving.
Thank you Carol Janssens fro the delicious recipe!
