Its pretty self explanatory…..but oh so tasty!
2 tablespoons flour
2 tablespoons butter(or oil)
6 medium to large potatoes, peeled and cut into 1 inch pieces
1 small onion, diced
1 cup chicken stock, warm
3 cups milk, scalded(you can warm the chicken stock and the milk in the microwave)
1 can corn, drained(optional)
1 carrot, diced (optional)
salt and pepper to taste
Melt butter in a soup pot under medium heat. Add onion and cook until translucent, about 3 minutes. Add flour and stir stir stir! Once you don’t see any more “white,” slowly pour in chicken stock and keep stirring. Mixture will look thick, which is good. Add carrots and corn. Bring mixture to a slow bubble, making sure it is still thick. Once it is bubbling, add the potatoes and then slowly add the warm milk. Let cook on low for about 10 to 15 minutes. BUT! Keep an eye out! Milk loves to boil over as soon as you aren’t looking. Stir soup about every 5 minutes to avoid this tragedy. Test potatoes to make sure they are done then add salt and pepper to taste. Make this soup with some sour cream muffins and call it a night!