Creamy Potato Cheese Soup
Ingredients
- 18 small russet potatoes
- 1/2 cup butter
- 1 tablespoon Better than bouillon chicken paste
- 1 small bunch of green onions, chopped
- 1 dash salt, or more to taste
- 1 dash pepper
- 1 teaspoon minced garlic
- 1/4 cup flour
- 1 quart milk
- 4 cups shredded cheese
Instructions
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Peel and cube 18-20 small russet potatoes and boil till just underdone. Drain potatoes, reserving 4-8 cups of the water.
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In a pan, melt 1 cube real butter.
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Add 1 tablespoon better than Bouillon paste
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Add one small bunch of green onions, chopped, salt, pepper, and garlic.
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Sautee green onions and garlic in the butter.
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Add 1/4 cup flour to butter, and stir till thickened. Slowly add the quart (4 cups) of milk, and continue to stir until it forms a thick white sauce.
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Add cheese and 4 cups of the potato water, alternately, and slowly, stirring between each small amount added. Once the soup is thick and creamy, add the cooked potatoes.
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If too thick, add more potato water as desired.
What type of cheese did you use please?