Baked Potato Soup

Place peeled, chopped potatoes and onions into a medium size pot. Pour both cans of evaporated milk on top and add butter.

Pour enough milk (whole, 2%, etc.) in the pot to completely cover the potatoes. You can add some water if you need to make the milk stretch, but do not add too much because it will not be as rich. Season with salt and pepper. Cook over medium heat until potatoes are fork tender.

Put a couple tablespoons of flour into a mason jar and add a little water. Cover with a tight fitting lid and shake the dickens out of it to mix well. Pour this mixture into the poatoes while stirring constantly to prevent lumps.

Once the soup has thickened a bit , let it simmer for a few minutes to get rid of the flour taste. Re-adjust seasonings and serve.

In individual bowls (or bread bowls), add baked potato fixin’s (bacon bits, shredded cheese, sour cream), stir, and eat. Feel guilty but totally satisfied and happy.

Oh my gravy, I’m a happy mama when I’m done eating supper.