Potato Chowder

This is really good in bread bowls.

Ingredients:
1 Tbsp - butter
1 Tbsp- garlic, minced
1/2 cup White onion, chopped fine
1 cup - carrots, peeled and thinly sliced
1 cup - clelery, diced fine (about 2-3 cerley stalks)
3 Tbsp- flour
3 cups- chicken broth
1 bay leaf
3 Tbsp. fresh parsley, finely chopped
1/8 tsp. Fresh gound black pepper
6-7 cup Idaho potatoes peeled and cut into 1" cubes (about 5 medium)
1 cup milk
Salt and pepper to taste

Directions:
Step 1- Add butter, garlic, onions, carrots, and celery to a large stockpot over medium-low heat; cook vegetables 5 minutes; do not brown vegetables.
Step 2- Increase heat to medium, add 2 Tbsp. flour; stir continuously until flour is well combined with vegetables.
Step 3- Gradually add broth, stirring continuously, Add bay leaf; stir in parsley and pepper; add potatoes, bring to a simmer.
Step 4- Partially cover, simmer 15 min., stirring occasionally.
Step 5- Whisk together remaining flour and milk; stir mixture into soup.
Step 6- Continue to simmer, stirring accasionallly, until soup begins to thicken, about 8-10 min. Season to taste with salt and pepper.
Step 7- Remove from heat; discard bay leaf.

Serve and enjoy!

Kelli Yarn