OLD FASHIONED BAKED POTATO SOUP

I hate having to go through 5 min of text on a blog before I get to the recipe. So here you go. The Recipe. Haha.

This is a crowd pleaser and uses basic staples. No special milks or anything like that. It's creamy, inexpensive, and filling.

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OLD FASHIONED BAKED POTATO SOUP

Makes 6 servings

Cook Time : 45 Min

Prep Time: 10 min

Ingredients:

-- 4 cups of cubes potatoes (I like russet)

-- 5 cups of milk (whole milk is best but I use 1% all the time.)

-- 1 cup of diced onion

-- 1.5 Tbsp of butter

-- 1 Tbsp of flour

-- 2 tsp of salt (I like more but start with 2)

--1/2 tsp of pepper

-- 1 chicken boullion cube*

-- 1 cup sharp cheddar cheese

Toppings:

-- Sharp cheddar cheese

-- Green onions

-- Sour Cream (greek yogurt)

-- Crumbled bacon bits

Instructions

1. Chop all the potatoes and onions.

2. Heat a pot or dutch oven over medium heat and melt butter. When melted, add in the flour and stir constantly until it forms a paste and bubbles.

3. Add in onions and cook while stirring occasionally until translucent.

4. Pour in milk and stir so it doesn't scorch. Add potatoes, bullion cube & salt.

5. Bring to a boil while stirring. Don't let the potatoes stick to the bottom.

6. Reduce heat to a simmer and let mixture cook for 40 min or until the potatoes are soft.

7. Take a potato masher and use it to mash up some of the potatoes to help it thicken.*

8. Stir in cheese and add salt to taste.

9. Serve warm with bread or rolls topped with cheese, green onions, sour cream or bacon bits.

10. ENJOY!

* If you don't have bullion you can use that Costco Chicken broth paste in a jar or do 1/2 cup or chicken broth from a box.

**If your soup doesn't seem to be thickening you can add some cornstarch or arrowroot to the soup to help it thicken.

LET ME KNOW WHAT YOU THINK!