Janet’s Five and Dine sponsored by F&L Market

IRISH POTATO CHOWDER

• 7 tablespoons butter, divided
• 7 tablespoons flour
• 1 cup chopped onion
• 2/3 cup diced carrots
• 2/3 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon freeze-dried chives
• 4 cups vegetable or chicken stock
• 5 cups peeled. diced potatoes
• 3 cups milk
• 1/2 cup sour cream
• 1/8 – 1/4 teaspoon hot pepper sauce
• Salt and ground white pepper, to taste
• Optional: fresh herbs for garnish; I used copped chives

1. Make a roux by melting 5 1/2 tablespoons of butter in a small saucepan.
2. Stir in flour until well blended.
3. Cook over low heat, stirring often, for 3-5 minutes.
4. Remove from heat and set roux aside.
5. Melt remaining 1 1/2 tablespoons butter in a soup or stock pot.
6. Add diced onions, carrots, celery, basil, parsley and chives.
7. Cook diced vegetables and herbs about ten minutes.
8. Add stock and potatoes.
9. Cover and simmer until potatoes are tender, about 15-20 minutes.
10. Stir in milk.
11. Return to simmer and whisk in roux until liquid is thickened and smooth.
12. Simmer ten more minutes, stirring occasionally.
13. Stir in sour cream and hot pepper sauce.
14. Season to taste with salt and white ground pepper.
15. Optional: garnish with fresh chopped herbs, like chives.