Potato Soup

Potato Soup
10-12 potatoes (I usually only have to use 6-8)
3-4 cans chicken broth (Fill with just enough water if broth doesn’t cover potatoes)
½ c flour
½ c butter
½ c to 1 c milk or evaporated milk
1 tsp salt
½ tsp pepper

Cook potatoes in broth until almost cooked through (your fork should go through the potatoes but it shouldn’t smash it) Pour Broth in separate bowl so potatoes don’t continue to cook. Make Rue by melting the butter in pan. Once the butter is melted add the flour and stir until smooth. Add ½ c milk and broth to Rue and stir until smooth. (Don’t worry if your Rue starts to look runny, once you add the potatoes and cheese it will thicken up) Add potatoes and cheese and stir until smooth. When cheese is melted taste to see if it needs more cheese. Add salt and pepper or more or less to your liking.

What is really good is sautéed onions and garlic in the soup as well. You can sauté the onions and garlic in the butter you will just want to add 1 Tb spoon of butter more. Once your onions are translucent add flour and follow instructions above. What’s even better is to add Bacon! Finish this off with homemade breadsticks and salad what a great meal!

This is a great base for a lot of different soups

Broccoli soup, just steam and add in with potatoes
Bacon and cheddar omit potatoes and add lots of bacon and cheese
Sausage and gravy omit potatoes and add 1 c broth and milk and cooked sausage