1/4 - 1/2 cups Flour
4 TBS Oil
4-5 TBS Butter
1/2 cups Chopped Onion
2-4 cans New Whole Potatoes or 4 - 5 Russet Potatoes Chopped
1 Medium Head of Broccoli or 1 bag Frozen
1/2 cup Long Grain White Rice
Enough water or Chicken Broth to fill Dutch Oven a little over Half way
( I use water then add Chicken Base to taste)
1 cup WHOLE MILK
3 TBS Parsley
1 TBS Garlic Powder
In Dutch Oven over medium high heat add oil, butter and onions. reduce heat to Medium. Saute for 2 mins, then add flour to make a roux, cook until golden in color but not brown. With a wire whisk add water or broth and whisk fast so there are no lumps.
Now add Milk, and rest of ingredients, cook for at least an hour on Medium to Medium Low heat but dont let potatoes fall apart!
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