Ingredients Jump to Instructions ↓

  1. 3/4 cup cubed peeled potatoes

  2. 1 tablespoon cold water

  3. 2 teaspoons beef bouillon granules

  4. 1/4 cup boiling water

  5. 1 tablespoon chopped onion

  6. 3 tablespoons butter

  7. 3 tablespoons all-purpose flour

  8. 2 cups milk

  9. 1-1/2 teaspoons dried parsley flakes

  10. 1/8 to 1/4 teaspoon dried thyme

  11. 1/8 teaspoon dried rosemary, crushed

  12. 1/8 teaspoon garlic salt

Instructions Jump to Ingredients ↑

  1. Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through. Yield: 2 servings.


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