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(I only put the quantity of potatoes above because that is the usual amount of soup I make.
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You can use as many potatoes as you like, provided your pot is big enough.
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Just be sure to completely cover them with water.)
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Put unpeeled, whole cleaned potatoes in a large Dutch oven or saucepan with a lid.
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(For 4 people with left overs, I use about 4 baker-sized potatoes).
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Cover potatoes with cold water by about 1/2.
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Bring to a simmer and partially cover the pot.
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Cook until potatoes are tender.
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Drain the potatoes, reserving the water.
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(Do NOT throw out the water that the potatoes were boiled in keep that stuff in a separate bowl for later!)
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Let potatoes slightly cool and then peel.
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Put the potatoes back into the cooking pot and mash them.
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You can put them through a ricer or food mill first, for perfectly smooth potatoes, or you can use a hand masher.
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The idea for this soup is to get it mostly smooth.
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For the roux, put 3 tablespoons of flour and 3 tablespoons of butter in a small skillet, stirring together as the butter melts.
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Cook, bubbling, over low to medium low heat about 5 minutes just until the mixture barely turns a shade darker.
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(If you are making soup for less than 4 or 5, cut the flour and butter to 2 Tablespoons of each.)
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Over low to medium heat, add the majority of the cooking water back to the mashed potatoes, stirring until smooth, then add the roux stirring well.
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Simmer 10 minutes or so, adding more water if soup is too thick.
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Salt and pepper to taste.
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(It will need some salt!)
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My cousins insisted that you had to put the shredded cheese into the bottom of the bowl, so of course we do, using colby-jack or cheddar.
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Then, add the soup and top with garnish of your choice: chives, bacon crumbles, sour cream, etc.
