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1
Now before starting the soup I cook the potatoes.
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2
I put them in a colander to cool and drain while I get the soup boiling.
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3
I also smash the lightly.
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4
They will still be chunky but in a big mushy clump.
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5
Melt butter in sauce pan (you'll need a big one) and remove from heat.
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6
Add flour, salt, and pepper.
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Mix with butter to form a paste.
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8
Slowly add milk.
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9
I add about 1/8 cup and mix well with the flour until it's all blended.
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10
I do this a few times until the flour and milk are blended well and start to get thinned out.
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Then I add the rest of the milk.
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Cook on med-high heat.
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13
STIR CONSTANTLY I really can't stress enough how important it is to stir constantly.
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14
If you don't the milk will burn.
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15
Bring to a boil.
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Add potatoes a little at at time and stir well in between each addition.
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17
Return soup to boiling and you're done!
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18
My husband also like to add cheddar cheese to his bowl.
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19
You may need to add more salt or pepper depending on your tastes.
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20
There are a lot of ways to change this up.
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21
You can just add the potatoes in diced if you want bigger bites of potato.
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22
My husband likes his soup thick and I find smashing the potatoes before adding to the soup helps thicken it.
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23
If you want your soup a little thinner you can add less potatoes or add more milk.
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24
If this makes too much soup for you (it's enough to feed 4 as a meal) here is the original recipe: 4 T butter, 4 T flour, 1 t salt, 1/2 t pepper, 4 cups milk, 4 cups potatoes.
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25
I originally doubled it but decided that was too thin so cut back on 1 of every thing except the potatoes.
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26
A guideline to follow is to remember for every cup of milk use 1 T butter, 1 T flour, 1/4 t salt, and 1/8 t pepper.
