Potato Chowder

1. 1

   In 4-quart Dutch oven, melt butter over medium heat. Add onion, celery and carrots; saute until tender but not brown. Add potatoes, water and bouillon. Reduce heat; cover and simmer until potatoes are tender. Combine flour with 1/2 cup of half and half to form a smooth paste. Stir into potato mixture. Add the remaining 2 1/2 cups of half and half and the seasonings. Bring to a boil over medium heat, stirring constantly to prevent scorching. Reduce the heat to low and add the cheese. Do not return to boil.

* Per serving · 4 servings · Values may vary.

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