Potato Soup
- Potatoes, peeled and cubed (Fill up the size of the pot you want a little over half full)
- 1 chopped onion
- 8-12 cups chicken stock or water and chicken bullion, depending on how much you want leftover
- Salt and pepper
- Shredded cheese–for non-purists
- Soda crackers, traditionally mandated
- Crumbled bacon to maintain really high cholesterol
- Ingredients for roux–butter, flour, cream
Add potatoes, onion and stock to pot and bring to a simmer. Generously salt and pepper the soup (potatoes soak up lots of salt so taste test before serving). Simmer, stirring occasionally, for 20-30 minutes, until potatoes are thoroughly cooked. When potatoes are done make a Roux and Cream Base and add to soup. Simmer for an additional 10 minutes or so.
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