Creamy potato soup
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- large potatoes- peeled, cubed, boiled
- large white onion- finely chopped
- stick butter
- 1/2 c
- all purpose flour
- 6 c
- 2% milk
- 2 c
- shredded cheddar cheese
- 2 Tbsp
- pepper to taste
- 1 tsp
- marjoram flakes
1Thoroughly wash, peel and cube 5 large potatoes. Add to large stock pot of boiling water and boil for approximately 15 minutes or until potatoes reach desired tenderness. Stain and set aside.
2While potatoes are boiling, in a large saucepan melt entire stick of butter. When butter has melted, add chopped white onion and cook for 2 minutes.
3Add salt, pepper and flour to butter and onion to create a roux base. ( this will be thick and probably form a ball-- that's okay)
4with a wire whisk, gradually add the milk- stirring constantly to ensure there are no lumps. Continue to stir the milk mixture over medium heat until it begins to thicken slightly.
5gradually add cheese, stirring constantly until soup is smooth. Add cooked potato cubes, stir until well combined. Serve hot!