Creamy Potato Soup - potatoes

Method

• Peel and quarter the potatoes.
• Place them in a large stock pot and cover with water.
• Bring water to a boil and cook for 20 minutes.
• Make sure potatoes are fork tender, then drain them and set them aside.
• In the same pot (now empty) over medium heat, melt butter and then mix in the flour using a whisk.
• When both are completely mixed, cook for 1 minute then add small amount of milk and whisk together.
• Add 1/3 of the remaining milk and repeat.
• Then add the rest of the milk and whisk so there are no lumps.
• If you have a problem with flour lumps at this point, you can blend the soup with a hand blender if you have one.
• Heat the milk, butter and flour mixture over medium high heat while stirring frequently until soup is hot and thick.
• Add 2 cups of cheese, sour cream, salt, pepper, and the cooked potatoes.
• Mix thoroughly.
• Stir until the cheese is completely melted into the soup and the soup is hot and bubbly.
• Serve in individual bowls and top with a small amount of green onions, chives, the remaining cheese and crumbled bacon.
• Serve hot and enjoy!