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

½ cup milk

1.5 cups (6 oz) shredded sharp cheese

1 teaspoon salt

¼ teaspoon seasoned salt

¼ 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 8 th

birthday (August 26, 1999).