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Potato Soup
6-8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cup milk
2 tsp chicken bouillon
1/2 tsp salt
1/4 tsp pepper
1/2 lb. cheddar cheese
Peel, cube, boil, drain and "mush" potatoes to the consistency you
like (I like them lumpy, but my kids like smaller pieces). In
separate pan, melt butter, add flour and cook while stirring for
about a minute. Add half the milk and stir until lumps are out of
flour mixture. Add remaining milk and on med-high heat, heat to
a boil. Stir almost constantly or it will scorch. After boiling,
turn heat off and add remaining ingredients.
You can of course decrease the cheese amount. I also add broccoli,
carrots, corn, peas or any combination of those when I am in the
mood.
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Potato 21