Potato Chowder

Directions

Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon.

Add enough water to just cover veggies; cook until veggies are tender, about 15 to 20 min.

Do not drain.

Measure 1½ cup milk and add flour to milk, stirring with wire whisk. Add to the pot, stir then add the remaining milk.

Stir until blended.

Simmer for 15 min on low heat and it has thickened.

Garnish with paprika.