1 1/2 pounds red potatoes, peeled and diced (about 5 cups)
1/2 cup chopped yellow onion
1 cup packed grated carrots
1 tablespoon dried parsley flakes
4 cups 2% milk
2 teaspoons Better than Bouillon
Cayenne to taste
Salt and pepper to taste
Paprika for garnish
In a large Dutch oven, combine potatoes, onions, carrots and parsley flakes. Add milk, Better than Bouillon, cayenne, salt and pepper; bring to a boil.
Reduce heat to a simmer, cover and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Adjust seasoning with salt, pepper and cayenne then ladle into bowls and serve, garnished with paprika.