Potato Soup for Bread Bowls
- 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
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