Potato Soup - My Saturday Football Tradition

I don't make it every Saturday in the fall, but once college football starts and the temperature starts to dip into the 50s - you will see my favorite soup simmering on the stove.



Here's the recipe -

• 5-7 medium/large potatoes (peeled and cut into small, cookable pieces)


• 1 medium onion (red or white) - diced


• Combine potato and onion in one pot


• Fill pot with water only until potatos are just covered


• 6-9 Regular Chicken Boulion cubes (Drop in potato pot)

Rue/Cream (KEY TO THE SOUP)

• 2 Tablespoons Butter


• 2 Tablespoons Flour


• 2 Cups Milk

• I usually melt the butter first and then add the milk and flour. Make sure you use a small whisk to stir the cream until it thickens. Be careful not to burn the flour onto the bottom of the pan (constant slow stirring should prevent this).

Pour the cream into the soup pot and stir occasionally until potatoes are soft (this usually takes 45 minutes).

Add some shreded cojack cheese or pieces of french bread for more delicious caloric beauty.