Potato Cheese Soup

Begin by placing the peeled and cubed potatoes in a large soup pot. Cover the potatoes with cold water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender.

While the potatoes cook, melt the butter in a medium saucepan on medium/low heat. Whisk in the flour until combined. Whisk in 1 cup of milk until combined with the four mixture. Turn the heat up to medium high and mix in 2 cups of the cheese. Continue whisking in 1 cup of milk to 2 cups of shredded cheddar cheese. Turn the heat to low and whisk the sauce until it begins to thicken slightly. When you are able to coat a spoon without much sauce dripping off, remove the sauce from the heat.

Once the potatoes are cooked through, drain them, reserving 2 cups of the potato water. Return the potatoes to the pot and add the cheese sauce and the potato water. Place over low heat to stir and warm through. Add the salt and pepper and adjust seasonings to taste. Serve with French bread and butter.

Enjoy!