Potato Soup

I found this recipe on Saveur.com, a food, drink and travel website.  I agree with their comment that it’s “a flavorful and creamy soup with just the right amount of cheese.”

4 russet potatoes, peeled and diced
1 carrot, peeled and sliced
1 yellow onion, peeled and chopped
6 cups chicken stock
8 tbsp butter
¼ cup flour
2 cups hot milk
2 cups grated sharp cheddar cheese
salt and pepper

Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat.  Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.

Melt butter in a large, heavy saucepan over medium heat.  Add flour, and cook, stirring with a wooden spoon for 2 minutes.  Stir in hot milk, ½ cup at a time, and cook until smooth and slightly thickened, about 3 minutes.  Add cheese.  Stir milk mixture into soup.  Season with salt and pepper.

Serves 6-8