Nana’s Potato Soup | Sharon Raasch – Imperial, Neb.
1/2 c. butter
10 tbsp. all-purpose flour
4 cans chicken broth
1 tbsp. fresh chives, chopped
1 tbsp. fresh parsley, chopped
2 c. whole milk
2 c. 2 percent milk
8 potatoes, peeled, cubed and cooked
Salt and pepper to taste
Melt butter in a Dutch oven over medium heat.
Stir in flour, 1 tbsp. at a time, until smooth.
Add broth, chives and parsley; stir until thickened.
Add milk, stirring until well mixed.
Stir in potatoes and heat through; sprinkle to taste with salt and pepper.
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