Creamy Potato Chowder

In a large saucepan, combine water, potatoes, carrots, and onion. Bring to a boil. Cover and simmer for 10 minutes.

In a medium saucepan, melt the butter. Stir in flour and black pepper.

Add milk and half-and-half all at once. Stir until thick and bubbly.

Add cheese and stir until the cheese is melted.

Drain water from potato mixture, leaving 1/2 cup liquid. Mash potatoes lightly. Add chicken broth.

Pour cheese mixture into potato mixture. Heat through, but do not boil. Serve immediately.

I prefer to add more black pepper, but it’s up to a person’s taste. In my world, there isn’t enough black pepper!