Potato Soup for Bread Bowls

By RuthLouise

Ingredients

• 15 small russet potatoes
• 1/4 cup butter
• 1 TBL Better than Bouillon paste, chicken flavor
• 1 small bunch of green onions, chopped well.
• salt and pepper to taste
• 2 cloves garlic
• 1/4 cup flour
• 1 quart milk
• Optional add-ins: Shredded cheese and crumbled bacon

Preparation

Step 1

Peel and cube the potatoes. Boil in a large pot just till underdone- about 15-20 minutes. Drain potatoes but reserve 2-4 cups of the water you boiled it in.

Add butter and bouillon paste to the empty pot. Saute green onions and garlic. Add 1/4 cup of flour. Stir until smooth. Add milk and potato water alternately, 1/2 cup- 1 cup at a time. Stir until thickened between each addition till it's the consistency of a thick white sauce.

Add the potatoes at the end.

Top with shredded cheese, bacon pieces, and more green onions