Irish Potato Chowder

Irish Potato Chowder:

7 Tbs. butter, divided

7 Tbs. flour

1 cup chopped onion

2/3 cup diced carrots

2/3 cups diced celery

1 tsp. dried basil

1 tsp. dried parsley

1 tsp. freeze dried chives

4 cups vegetable or chicken stock

5 cups peeled, diced potatoes ( about 1 1/4 lbs)

3 cups milk

1/2 cup sour cream

1/8-1/4 tsp. hot pepper sauce

salt and ground white pepper to taste

1. To make, roux, melt 5 1/2 Tbs. butter in a small sauce pan. Stir in flour until well blended. Cook over low heat, stirring often, for 3-5 minutes. Remove from heat and set aside.

2. Melt remaining 1 1/2 Tbs. butter in a soup pot; add onions, carrots, celery, basil, parsley, and chives; cook about 10 minutes, until tender.

3. Add stock and potatoes and simmer until potatoes are tender.

4. Stir in milk; return to simmer and whisk in roux until liquid is thickened and smooth. Simmer 10 minutes, stirring occasionally, then add sour cream, hot pepper sauce and season to taste with salt and ground white pepper.

We like to top this with bacon crumbles and shredded cheddar cheese.