Ingredients
- 6 medium-sized white potatoes
- 6 tablespoons butter
- 6 tablespoons flour
- 7 cups milk (I use skim)
- 1 cup grated cheese
- 1 cup sour cream
- Salt, pepper, and garlic powder to taste
Directions
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Wash, peel, and cube the potatoes, and place them in a large crock pot.
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Season the potatoes with salt, pepper, and garlic to taste, then cover
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with
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water. Cook on high 4-6 hours, or until the potatoes are tender. Drain
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and
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set aside.
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In a large pot, melt the butter over low heat. Add the flour, stirring
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constantly until a smooth paste forms. Gradually add the milk, stirring
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constantly to avoid lumps.
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Once the butter, flour, and milk are well-blended, increase the heat to
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medium-high, and continue to stir until thickened. Reduce the heat to
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medium, add the potatoes (this is where I add broccoli), and continue
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to
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stir until the soup is well-blended and has a thick, creamy
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consistency.
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Remove the soup from the heat, and add the grated cheese and sour
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cream,
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stirring until well-blended. You may have to return the pot to a low
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burner
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if the ingredients don’t blend easily.
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This soup is delicious topped with bacon bits, additional grated
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cheese, and
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diced green onions. Donnie and I always eat it with slices of Tammy’s
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Homemade Wheat Bread