Cheesy Potato Soup

CHEESY POTATO SOUP

(taken from Mormon Country Cooking)

4 medium potatoes, diced
1 large onion, chopped
1 quart water (4 c.)
¼ c. (1/2 stick) butter or margarine
3 tablespoons flour
1/2 cup milk
1.5 cups (6 oz) shredded sharp cheese
1 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon ground pepper
Chopped chives

Combine potatoes, onion and water in heavy saucepan. Bring to boil, reduce heat and simmer until tender, about 20 minutes. In heavy skillet melt butter; add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until chick. Add cheese and seasonings. Serve topped with chopped chives.

I double this recipe – flour ends up being just under ½ c. I usually just use the Mexican cheese or medium cheddar cheese. I usually end up using lots more potatoes. I have been making this recipe since January 1992. We LOVE it! It was Chrissy’s birthday dinner choice on her 8th birthday (August 26, 1999).