Source: Better Homes and Gardens (modified by Aimee)
Makes 4 servings
4 red potatoes, diced
15 oz. can vegetable broth
3 TB butter
1/3 cup flour
3 cups milk, divided
15 oz can navy beans, drained & rinsed
1 cup corn
1 cup (8 oz) shredded swiss cheese
½ tsp oregano
½ tsp basil
¼ tsp black pepper
salt to taste
1. Place potatoes & broth in large pot; add just enough water to cover the potatoes. Boil until tender, about 20 minutes. Pour into large bowl & set aside to cool a bit.
2. Melt butter in same large pot; stir in flour until dissolved. Stir in 2 cups milk.
3. Transfer potatoes and 1 cup milk to food processor; process until smooth. Stir into pot along with beans, corn, cheese, oregano, basil, pepper, & salt. Cook & stir over medium heat until thickened & bubbly.
Makes 4 servings
4 red potatoes, diced
15 oz. can vegetable broth
3 TB butter
1/3 cup flour
3 cups milk, divided
15 oz can navy beans, drained & rinsed
1 cup corn
1 cup (8 oz) shredded swiss cheese
½ tsp oregano
½ tsp basil
¼ tsp black pepper
salt to taste
1. Place potatoes & broth in large pot; add just enough water to cover the potatoes. Boil until tender, about 20 minutes. Pour into large bowl & set aside to cool a bit.
2. Melt butter in same large pot; stir in flour until dissolved. Stir in 2 cups milk.
3. Transfer potatoes and 1 cup milk to food processor; process until smooth. Stir into pot along with beans, corn, cheese, oregano, basil, pepper, & salt. Cook & stir over medium heat until thickened & bubbly.
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