Potato Soup

By dbrandt

Ingredients

• Garnishes:
• 6 c. potatoes, peeled and diced in 1/2" cubes
• 1 c. shredded carrots (approx 3 med.)
• 1/2 c. chopped sweet onion
• 1 Tbsp. fresh parsley, or 1 tsp. parsley flakes
• 2 chicken-flavored bouillon cubes
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 c. water
• 1/4 c. flour
• 3 c. 2% milk
• 8 oz. shredded Colby cheese, or 10 oz. Velvetta
• 8 slices bacon, cooked and crumbled
• 1/2 c. chopped scallions, green parts only
• 4 oz. shredded sharp Cheddar or colby cheese

Details

Servings 10

Preparation

Step 1

Place potatoes, carrots, onions, parsley, bouillon cubes, salt and pepper in large pot. Add 2 cups of water, stir and bring to a boil over medium-high heat. Reduce heat and let simmer, uncovered, until potatoes are soft, 8-10 minutes.

Place flour and 1/2 cup milk in small bowl and whisk to mix; set aside.

Don't drain potatoes when cooked. Push to one side of pot. Working over low heat, whisk the flour and milk mixture into the potato broth. Cook, stirring, until broth thickens. Add remaining 2 1/2 cups milk and 2 cups of cheese and cook, stirring until the cheese is melted and smooth, 4 to 5 minutes. Then, if desired, mash potatoes with a potato masher to help them blend into the soup.

Garnish soup with any or all of the garnishments listed above.