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Teresa's Potato Soup

Source of Recipe

Teresa Johnson


List of Ingredients

8 large potatoes, peeled and chopped
2 (16 oz.) cans defatted chicken stock
4 tablespoons butter
1 onion, finely chopped
3 tablespoons flour
1 quart 2% milk, scalded (can use whole milk if desired)
Salt, to taste
Fresh chives
Paprika


Recipe

Boil potatoes in chicken stock. (If necessary, add enough water to chicken stock to cover potatoes.) Simmer about 20 minutes, or until potatoes are very tender. Saute onion in butter. Add flour to onion mixture. Slowly add the onion mixture to the potatoes, stirring until all of the onion mixture is thoroughly incorporated. Remove potato mixture from stove. Using a hand mixer, blend potato mixture until very smooth. Return to stove. Slowly add hot milk, stirring until smooth. Season to taste. Ladle soup into serving bowls, and sprinkle the surface of each bowl of soup with paprika, and garnish with chives.

Note: You can also serve this soup "loaded". I prefer it as above, plain with the paprika and chive garnish. But I serve it loaded for my daughter and husband, as they like it that way. To each serving bowl, add 1/2 cup finely shredded Cheddar cheese, 1 strip of bacon - fried and crumbled - and 1/2 a green onion, chopped. Also good with a dollop of sour cream stirred in.