Potato Soup

By merehodge

Ingredients

• Potatoes, peeled and cubed (2-3 for each person or enough to fill half a big soup pot)
• Water
• 1 onion, diced
• Milk
• 2-3 Tblsp butter, melted
• 2 Tblsp flour
• Salt

Preparation

Step 1

Fill soup pot about halfway with cubed potatoes. Add cool water until it just covers the potatoes. Add onion to taste and cook on low (simmering) for 45 minutes.
Add milk until its covering the potatoes by 1/2 inch. In a separate bowl, mix together butter and flour until there are no lumps. Add a little of the soup liquid and stir to remove lumps. Add flour mixture to the soup pot. Stir and let it cook for a little while to thicken. If you want it even thicker, smoosh (that's the technical term) some of the potato cubes against the side of the pot. Add salt at the end (because potatoes absorb salt and if you add it early, you won't be able to taste it when it's done cooking) and cook on low until it simmers.
TIP: make it "loaded" potato soup by mixing in or topping with sour cream, cheddar cheese and bacon bits.