10 medium potatoes, peeled and chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1/2 cup onion, chopped
1 small garlic clove, crushed or minced
1 tsp. salt
1/4 tsp. pepper
3 cups chicken broth
water (enough to cover)

SAUCE:

3/4 cup (1 1/2 sticks) butter
1 1/2 tsp. salt
3/4 cup all-purpose flour
4 cups milk

FOR GARNISH:

chopped parsley
crisp crumbled bacon
grated cheddar cheese
chopped green onions
dairy sour cream

In large soup pot or Dutch oven, combine potatoes, carrots, celery, onion, garlic, salt and pepper - add chicken broth and enough water to cover vegetables - bring to a boil and simmer until vegetables are cooked, about 15 minutes. DO NOT drain!

In a medium sized pot, melt butter and stir in salt and flour to make a smooth paste - whisk in milk to make a smooth paste. Stir sauce into soup. Cook until thickened.

Note: This is quite a thick soup, thin with milk if you prefer it thinner. Stir in small amounts at a time until it reaches the desired consistency.

Serve with parsley, crumbled bacon, grated cheddar cheese, green onion, and a small dollop of dairy sour cream as a garnish.

VARIATIONS:

 • Cut potatoes and carrots into small and large pieces for an interesting texture.
 • Add a 5 oz can of baby clams with juice for the last five minutes of cooking for an easy clam chowder.

Submitted by: Gail Estes