1 & 1/2 c. diced potatoes
2 C. water + 2 cubes boullion (or use canned chicken broth or homemade stock)
1/4 c. finely chopped onion
1 & 1/2 c. finely grated strong cheddar cheese
1/4 c. finely chopped green pepper
2 T. flour
2 C. milk
1 tsp. salt
1/8 tsp. pepper
- Boil potatoes in boullion water; save liquid.
- Melt butter in saucepan, add onion and green pepper and cook gently for 3 min. Sprinkle in flour and let bubble; stir. Remove from heat. Add milk and boullion water all at once. Stir in salt and pepper, parsley.
- Return to moderate heat and cook until boiling and smooth; stirring constantly.
- Turn heat to low and simmer 2 min. Slowly stir in cheese until melted. Stir in potatoes and heat through.
variations: chop up some carrots, red pepper, spinach, or other vegetables, to cook along with potatoes; add crushed red pepper flakes.