CHEESY POTATO SOUP
Steps:
- Peel potatoes and cut into small cubes (the smaller you cut them, the faster they will cook). Dice onion. Melt butter in large soup pot and saute onion in butter until it's soft. Add cubed potatoes and add chicken broth until the potatoes are covered. If you add just enough broth to cover the potatoes, then your soup will be thick and creamy. If you add more broth than that, the soup will be more "soupy". Stir all ingredients together and cover the pot, cooking on a medium heat for about 30 minutes. The pot should come to a boil and then you want it to keep simmering/slow-cooking until the potatoes feel soft when you insert a fork into them. The water will also become a bit cloudy. Once cooked, remove from heat. If you have a potato masher, use it to pulverize the soup so that it breaks up the big chunks. I like to have some chunks in my soup so that it had kind of a chowdery texture rather than a mashed potato texture, but this step will help the ingredients to blend together. Stir 1 tablespoon flour into 1/4 cup milk (milk should be cold). Stir that mixture into the soup. Add desired amount of cheese to the soup. Top with condiments of your choice (see above) and enjoy!
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