Silky Potato Soup

This is a favorite comfort food in our house.

Ingredients: One or two medium to large onions
               
                  5 or 6 medium to  large potato's
           
                  One stick of butter

                  Nearly 3/4 gallon whole milk

                  3/4 to a cup of all purpose flour

                  Salt and pepper to taste

                   Cheddar cheese (optional)

Prep: Dice one large onion or two medium ones, peal and cube 5 or 6 medium to large potato's.

This is going to be a large pot of soup that should feed a family of five with a little left over for momma's lunch the next day.

In a large soup pot (6 to 8 quarts) melt one stick of butter on medium heat. Once the butter has melted add the diced onions. Saute the onions in butter until they are nearly translucent. Slowly blend in the flour until you have a nice thick roue. Stir in the a half gallon of milk. Add the potato's and adjust the milk level until you have used about 3/4 of a gallon. At this point I add about a tablespoon of salt and the same of the pepper. If you have a pepper mill, fresh ground cannot be beat. Stir the soup well and cover. Cook until the potato's are tender and the flour has thickened the soup. turn down on low and simmer covered until thickened to your liking. Salt and pepper to taste. Serve in hot bowls. Add Sharp Cheddar Cheese and you will have a bowl of baked potato soup.

Note: this soup will stick to the bottom of the pot if you don't stay on top of it. I don't bother worrying about it so I just don't scrape the bottom. I just keep the potato's from sticking.

I hope you enjoy this comfort classic.