Preparation time: 10
Cooking time: 25
Difficulty: Medium - experience needed
Dietary guidance: v n
8 red russet potatoes (washed and cubed with the skins on)
3/4 c. chopped onion
1/2 c. shredded carrot (about 1-2 carrots)
1/4 c. chopped celery
1/4 c. finely chopped broccoli
1/2 c. chopped string beans or peas
1 1/2 c. chicken broth (I usually make my own, but premade works just as well!)
3 tbsp. butter (I use Smart Balance butter)
3 tbsp. Flour
2 1/2 c. 2% Milk
1 tbsp. minced parsley
1 tbsp. minced oregano
3 cloves minced garlic
1 tsp. black pepper
1 c. shredded cheese (cheddar, swiss or pepperjack works best)
In a large saucepan, combine the potatoes, onion, garlic, carrot, celery, beans/peas, and broth. Bring to a boil. Reduce heat; cover and simmer from 15 minutes or until the potatoes and carrots are tender.
Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. GRADUALLY stir in milk. Bring to a boil. Cook and stir for about 2 minutes (It's important to stir often to keep the milk from scortching). Pour into potato mixture. Add broccoli, parsley, oregano, and pepper. Remove from heat, serve and top with a sprinkle of cheese!
Note: Some people add chunks of ham or bacon for extra flavor!