Creamy Potato Soup

By Debbie Riggs
Contributed by Debbie Sprunger-Riggs
Serving suggestion: to each bowl add scallions, bacon bits, and shredded cheddar cheese
1 fave
Nutrition per serving    (USDA % daily values)
CAL
2357
FAT
646%
CHOL
357%
SOD
20%

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Ingredients for 4 servings

5 lbs russet potatoes diced

1 large onion diced

1/2 gal heavy whipping cream

1/2 cup unsalted butter

to taste salt

to taste pepper

1/2 cup flour

Preparation

1.

Dice potatoes, I leave the peel on, but you can peel the first.

2.

Place diced potatoes in a stock pot with enough water to cover them.

3.

Peel and dice the onion. Add to the pot with potatoes in water.

4.

Boil on high heat til fork tender. Don't over cook.

5.

Drain potatoes and onions in a collander.

6.

In the empty stock pot, place on medium heart. Add butter.

7.

Once the butter is melted, add the flour. Use a wire wisk to eliminate lumps.

8.

Once incorporated, wisk in cream. Bring to a boil.

9.

Add drained potatoes and onions. Remove from heat.

10.

Serve.

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