Parmesan Potato Chowder

• Gluten free

• Produce

  • 1 cup Carrots
  • 2/3 cup Celery
  • 1 tsp Garlic powder
  • 4 cup Potatoes
  • 1 Yellow onion, small

• Canned Goods

  • 4 cup Chicken broth

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1/2 cup Butter
  • 1 pint Heavy whipping cream
  • 1/2 cup Parmesan

Found on thecreativebite.com

Description

Ingredients

• 4 c. potatoes, cubed into 1 inch pieces
• ½ c. butter
• 1 small yellow onion, diced
• 1 c. carrots, finely chopped
• ⅔ c. chopped celery
• 1 tsp. salt
• ½ tsp. pepper
• 1 tsp. garlic powder
• 1 pint heavy whipping cream
• 4 c. chicken broth
• ½ c. Parmesan

Directions

• Boil your chopped potatoes until they are almost fork tender. Drain and set aside.
• In a Dutch kettle, melt your butter and add the onion, carrot, celery, salt, pepper and garlic powder. Cook for 5 minutes over medium heat until the onion is translucent.
• Add the remaining ingredients to the pot and cook over medium heat for 10 minutes.
• With an immersion blender (or a potato masher if you dont have a blender) give the soup a few pulses, blending some of the potatoes and vegetables into the soup, being sure not to overdue it and loose all of the texture. This will create a thicker consistency. If you prefer a thin soup, skip this step.
• Serve immediately.