Tortellini Chowder

• 28 ounces chicken stock
• 15 ounce package loose-pack frozen vegetables (broccoli, corn, carrots etc)
• 9 ounce package of refrigerated cheese or meat filled tortellini
• 2 cups milk
• 1/4 cup of flour
• 1 pack/box (9oz) Seasoned Roasted Potatoes with Garlic & Herbs - thawed in microwave
• 1 tablespoon snipped fresh basil
• 1 cup shredded smoked Gouda cheese

1. In a large saucepan, combine broth and frozen vegetables and bring to a boil.
2. Stir in tortellini and return to boil.
3. Reduce heat and simmer uncovered, about 4 minutes or just until vegetables are tender.
4. Meanwhile, in a small bowl combine 1 cup of milk with all the flour and whisk until combined.
5. Add milk/flour mixture and remaining 1 cup of milk to the broth. Add roasted potatoes.
6. Cook and stir until thickened and bubble. Cook 1 minute more and then turn off heat.
7. Add in cheese and fresh basil.
8. Stir until cheese melts.
9. Season to taste with fresh ground pepper.

chicken, loosepack, tortellini, milk, flour, pack, fresh basil, gouda cheese

Taken from www.epicurious.com/recipes/member/views/tortellini-chowder-1246835 (may not work)