You may also like
Categories:
margarine onion potatoes boiling water salt marjoram chicken bouillon flour milk parsley Cheddar cheese
Viewed: 62 - Published at: 5 years agoIngredients
- 2 tablespoons margarine
- 1/4 cup chopped onion
- 2 cups diced potatoes
- 1 cup boiling water
- 1 teaspoon salt
- 1 pinch dried marjoram
- 3 cubes chicken bouillon
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon chopped fresh parsley
- 1 cup shredded sharp Cheddar cheese
Method
- 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.
