Cream of Potato Soup

1. 1

   Peel and cube potatoes cook in lg pan of water until tender.

2. 2

   While potatoes are cooking, melt butter over medium heat in large soup pan, whisk in flour.

3. 3

   Increase temp to about medium high, add milk a cup at a time whisking as you go, continue to whisk until thick.

4. 4

   Be careful to not burn bottom of pan (You may cook at a decreased temp if unable to whisk entire time, frequent whisking is necessart to keep an even consistency and to keep from burning).

5. 5

   When thick, add drained potatoes, onions and veggies.

6. 6

   Add garlic salt, salt and pepper.

7. 7

   Serve.

8. 8

   Variations: for thinner soup add extra 1/4 cup milk.

9. 9

   Or try these variations, add 1 cup cooked broccoli in place of mixed veggies and/or mix in 3/4 to 1 cup of shredded cheddar cheese to make Cream of Broccoli or Cheesy Potato or Broccoli Soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.