Servings: 5; 225 cal; MFP
500 g/3 medium potatoes, peeled and diced
1 ¾ cups water
½ large onion, diced
1 stalk celery, diced
1 carrot, diced
1 clove garlic
3 tbsp butter
¼ cup all-purpose flour
5 g Better Than Bouillon
2 g salt
½ teaspoon dried thyme
¼ teaspoon dried rosemary, crushed
¼ teaspoon pepper
1 ½ cups milk (120 cal)
Place potatoes and water in a large saucepan; cook over medium heat until tender.
Meanwhile, in another saucepan, saute onion, celery, carrot and garlic in butter until tender.
Stir in the flour, salt, thyme, rosemary, and pepper.
Gradually add milk.
Bring to a boil; reduce heat to low and cook while stirring for 2 minutes.
Add potatoes with cooking liquid; heat through.