Bean and Potato Chowder

By barbyrabaker

Ingredients

• 2 T vegetable bullion paste
• 2 quarts water
• 20 oz pkg refrigerated shredded potatoes
• 1/3 c all-purpose flour
• 1 c shredded Italian cheese blend
• 3 c milk
• Italian seasoning
• 15 oz can northern beans

Preparation

Step 1

In Dutch oven bring water to boil. Add bullion paste and let dissolve. Combine potatoes with broth. Cover and reduce heat, simmer 4 minutes. In bowl toss together flour and cheese. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes. Cook and stir over med heat till thick. Add beans, simmer 2 min. Salt and pepper to taste. Top w/ parsley.
Heat rolls.