Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil three large (or equivalent of other sizes) potatoes with skins half removed (or fully removed per preference) in salted water. Once tender, drain water and set aside.

Step 2

Add two tbsp of butter or bacon grease to pot over medium-high heat. Add one tbsp salt and pepper (no salt if using bacon grease) once melted and add two tbsp flour. Once combined, add in two cups of milk.

Step 3

Turn burner to high and quickly stir milk with whisk. Be careful not to scald the milk, but high heat allows milk to thicken more quickly. Once milk has become thick and bubbly, add two cups of chicken stock to mixture.

Step 4

Take 3/4 of the potatoes and purée using immersion blender, blender, food processor etc. Add puréed potato and chunks of potato to soup.

Step 5

Allow to simmer for five minutes. Serve hot with shredded cheese and paprika (optional).