Potato Cheese Soup
5lbs of potatos(I use Yukon Gold because they make the soup really creamy, but my dad always used russet and it was great.)
Cheese-cut into little squares
Peel and chop the potatos, then put them into a big pot. Fill the pot with water until the potatos are covered by about 1 inch of water. Add the salt and boil the potatos untill they are soft.(you know, like for mashed potatos). Then drain off the water, but keep it. Mash the potatos up and then add the water back in slowly, beating it in. Beat it all until there are no lumps. Then put it back on the stove, heat to boiling. In a small sauce pan melt the butter and add the flour. Brown it. Then add the mixture to the soup. This will thicken it. Be careful, it will spit at you! Stir it up good, sometimes I have to use the mixer again to get the flour mixture to mix well. Put the cheese into the bowls and pour the hot soup over it. I am sorry that this is confusing, but this is one of those recipes that has been "shown" how to make through the generations! Once the cheese has melted, stir it in.
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