Potato Bean Chowder

By rainmaker

Ingredients

• 1 20 oz. pkg. refrigerated diced potatoes with onions
• 1 14 oz. can vegetable broth
• 1 cup shredded Swiss cheese (8 oz.)
• 1/3 cup all purpose flour
• 3 cups milk
• 1 tsp. dried Italian seasoning, crushed
• 1 15 oz. can navy beans, rinsed and drained
• Bottled roasted red sweet pepper (optional)
• Snipped fresh Italian (flat-leaf) parsley (optional)
• 8 slices toasted bread with cheese (optional)

Details

Preparation time 20mins

Preparation

Step 1

In a Dutch oven combine potatoes and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer, covered for 4 minutes.

In a bowl toss together cheese and flour. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes in the Dutch oven. Cook and stir over medium heat until thickened and bubbly.

Stir in beans; cook and stir for 1 minute more.

If desired, top with roasted pepper and parsley and serve with toasted bread.