6 c. chicken broth (water and boul cubes)
1 lg. chopped onion
4 c. sliced potatoes
2 t. dill weed
2 t. basil
1 cube butter
8 T. flour
2 t. salt (leave out if not needed)
few dashes white pepper
4 c. milk
In saucepan combine broth, onions, potatoes, dill weed, and basil. Bring to boil. Reduce heat and simmer covered 10 mins. (till potatoes are soft - mash with masher)
In a saucepan melt buter, blend flour, salt, and pepper. Add milk. Cook and stir until thickened and bubbly.
Add to potato puree. Stir and blend until thick and creamy.
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