Baked Potato Soup

1. 1

   In a large pot, melt butter and add onions and carrots and cook until tender, 1-2 minutes.

2. 2

   Stir in flour to make a roux.

3. 3

   Add milk one can at a time, bringing to a boil after each can.

4. 4

   Add both cans of broth.

5. 5

   Mash well 2 of the potatoes, adding some soup to each to make them nice and creamy and nearly lumpless.

6. 6

   (I used an electric mixer) Add those to the soup and stir well.

7. 7

   Chop the last potato and add to soup.

8. 8

   Simmer on low, stirring often until soup thickens a bit.

9. 9

   Add the cheese and stir until melted, then serve with french bread and a large salad.

10. 10

    Voila!

11. 11

    Dinner!

* Per serving · 4 servings · Values may vary.

No additional tips available.