Potato Soup

Serves 8-10

• 8-10 red potatoes, peeled and diced into 1-inch cubes
• 4 C chicken broth
• 1/2 C flour
• 3 C milk
• 2 cloves of garlic
• 1 C cheese
• 1 C sour cream
• 2 tsp fresh parsley (1/2 tsp dried)
• 1/2 C green onions, chopped
• 8 bacon slices, cooked and crumbled
• salt and pepper to taste

In a large pot, boil the diced potatoes in chicken broth.

Once the potatoes are cooked all the way through, place them in a separate bowl, then mash.

Return the mashed potatoes to the broth, then add garlic.

In a separate bowl, whisk together flour and milk. Slowly combine the flour/milk mixture to the potato/broth mixture. Whisk.

Cook over medium heat until thick and bubbly [about 8 minutes]. 

Add the remaining ingredients. Stir till cheese melts, then simmer over low heat for 10 minutes.

Use the extra cheese and onions for serving.