Potato Soup

By á-1669

Ingredients

• 1/2 stick butter
• 1 small onion, diced
• 2 medium carrots, diced about the same saize as onion
• 2 T all pupose flour
• 8 medium russet potatoes, peeled and cubed
• 4 c. mild, whole, reduced fat (2 %) or low fat
• 2 chicken bouillon cubes, dissolved in 1/2 c. hot milk
• 1 c. half and half
• 1 t. salt
• 1/4 t. pepper
• crumbled bacon bits, for garnish
• dill sprigs, optional garnish

Preparation

Step 1

1. In 4 qt. saucepan, melt butter and saute onion and carrots until slightly tender, about 5 minutes.
2. Whisk in flour and cook 1 minute. Add potatoes, mild and dissolved bouillon cubes.
3. Cook over medium heat for 15 minutes, until the potatoes are very soft. Add half and half, salt and pepper.
4. Serve with sprinkled bacon and grated cheese. Garnish with dill sprigs if desired.