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Potato Soup



  • 6 -8medium potatoes
  • 14cup butter
  • 12cup flour
  • 6cups milk
  • 2teaspoons chicken bouillon
  • 12teaspoon salt
  • 14teaspoon pepper
  • 12lb cheddar cheese


  1. Peel, cube, boil, drain and “mush” potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
  2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
  3. Add half the milk and stir until lumps are out of flour mixture.
  4. Add remaining milk and on med-high heat, heat to a boil.
  5. Stir almost constantly or it will scorch.
  6. After boiling, turn heat off and add remaining ingredients.

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