Soups: Potato Cheese Chowder by Recipe Cottage

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	Potato Cheese Chowder

		Cheesy Potato Chowder Serves 4 to 6 1 1/2 cups raw potatoes, peeled and diced 2 cups boiling water 2 cubes bouillon 2 Tbs. butter 1/4 cup onion, finely chopped 1/4 cup green pepper, finely chopped 2 Tbs. flour 2 cups milk 1 tsp. salt pepper 1 1/2 cups aged cheddar cheese, finely grated 1/4 cup fresh parsley, finely chopped (optional) Cook potatoes in boiling water until tender, approximately 16-18 minutes after water begins to boil. Remove potatoes with a slotted spoon and reserve cooking water. Add bouillon cubes to hot liquid and stir until cubes are dissolved. In a separate large saucepan melt butter over medium heat. Add onion and green pepper and cook, stirring gently for about 3-minutes until softened, but not browned. Sprinkle flour over vegetables and let bubble. Remove from heat and add milk and potato water all at one time. Stir in salt and pepper. Return to moderate heat and cook until boiling and smooth, making sure to stir constantly to mix flour thoroughly and not permit the milk to scorch. Turn heat to low and simmer for 2-5 minutes. Add cheese and gently stir until the cheddar is thoroughly melted. Stir in reserved potatoes and heat through, approximately 10-minutes. Serve very hot and garnish with freshly chopped parsley if desired.