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4 servings
Ingredients:
2 tablespoons margarine1/4 cup chopped onion2 cups diced potatoes1 cup boiling water1 teaspoon salt1 pinch dried marjoram3 cubes chicken bouillon2 tablespoons all-purpose flour3 cups milk1 tablespoon chopped fresh parsley1 cup shredded sharp Cheddar cheese
Instructions:
Melt butter or margarine in a large saucepan. Add chopped onion, and cook over medium heat until tender.Add potatoes, water, salt, marjoram, and bouillon cubes. Cover. Simmer for 10 minutes, or until potatoes are tender.Blend flour with a little milk until smooth. Gradually stir into potato mixture with remaining milk. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Stir in parsley. Ladle into bowls, and top with shredded cheese.
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