Potato and White Bean Chowder
PREP TIME:
10
TOTAL TIME:
30
SERVINGS
8
Ingredients
- 2 tsp. olive or canola oil
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 1 large celery stalk, diced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme leaves
- 1 tsp. dried parsley
- 4 cups reduced-sodium vegetable or chicken broth
- 2-3 large Russet potatoes, peeled and chopped into 1-inch pieces (about 3 cups)
- 1/3 cup all-purpose flour
- 1 1/2 cups shredded smoked Gouda cheese (about 6 ounces)
- 2 cups Hood Milk in the LightBlock Bottle
- 1 15 oz. can cannellini beans, drained and rinsed
Directions
-
STEP 1
Place oil in large saucepan and heat over medium heat. Add onion, carrot, and celery and sauté for 3 to 5 minutes or until soft. Add the oregano, thyme, and parsley and cook, stirring constantly, for another minute.
-
STEP 2
Add the broth and potatoes to the pan. Bring the mixture to a boil, then reduce to simmer. Cover and cook for 10 minutes or until potatoes are fork-tender.
-
STEP 3
Place the flour and cheese in a medium mixing bowl. Stir to coat the cheese with the flour.
-
STEP 4
Add the milk to the cheese mixture and stir well.
-
STEP 5
Add the milk and cheese mixture to the saucepan and stir well.
-
STEP 6
Bring the soup mixture to a boil and reduce to a simmer for 3 to 5 minutes, stirring constantly.
-
STEP 7
Add the beans and combine. Serve warm.
Serving Suggestion:
Pair with breadsticks.
