Creamy Potato Cheese Soup
- 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
Peel and cube 18-20 small russet potatoes and boil till just underdone. Drain potatoes, reserving 4-8 cups of the water.
In a pan, melt 1 cube real butter.
Add 1 tablespoon better than Bouillon paste
Add one small bunch of green onions, chopped, salt, pepper, and garlic.
Sautee green onions and garlic in the butter.
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.
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.
If too thick, add more potato water as desired.