Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1 onion, chopped
- 1/2 cup chopped celery
- 1/4 cup chopped carrots
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup and 1 tablespoon butter
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 1 1/2 cups whole milk
- 3 potatoes, cut into 1/4 inch slices
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons mustard powder
- 3/4 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon seasoning salt
- 2 tablespoons dry white wine
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon chicken bouillon powder
Preparation:
In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.Add milk, potatoes, Worcestershire sauce, dry mustard,celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. While cooking break up the potatoes with the back of a spoon or if you want a smoother consistency use a hand mixer to cream the potatoes. - Bella