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Ingredients
| russet potatoes: 8 whole potatoes |
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/2 cup |
| 2% milk: 6 cups |
| chicken bouillon: 2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| cheddar cheese: 0.5 lb |
Potato Soup
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
- In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
- Add half the milk and stir until lumps are out of flour mixture.
- Add remaining milk and on med-high heat, heat to a boil.
- Stir almost constantly or it will scorch.
- After boiling, turn heat off and add remaining ingredients.