Aunt Rita’s Potato Soup

(I only put the quantity of potatoes above because that is the usual amount of soup I make. You can use as many potatoes as you like, provided your pot is big enough. Just be sure to completely cover them with water.)

Put unpeeled, whole cleaned potatoes in a large Dutch oven or saucepan with a lid. (For 4 people with left overs, I use about 4 baker-sized potatoes). Cover potatoes with cold water by about 1/2″. Bring to a simmer and partially cover the pot. Cook until potatoes are tender. Drain the potatoes, reserving the water. (Do NOT throw out the water that the potatoes were boiled in – keep that stuff in a separate bowl for later!)

Let potatoes slightly cool and then peel. Put the potatoes back into the cooking pot and mash them. You can put them through a ricer or food mill first, for perfectly smooth potatoes, or you can use a hand masher. The idea for this soup is to get it mostly smooth.

For the roux, put 3 tablespoons of flour and 3 tablespoons of butter in a small skillet, stirring together as the butter melts. Cook, bubbling, over low to medium low heat about 5 minutes – just until the mixture barely turns a shade darker. (If you are making soup for less than 4 or 5, cut the flour and butter to 2 Tablespoons of each.)

Over low to medium heat, add the majority of the cooking water back to the mashed potatoes, stirring until smooth, then add the roux stirring well. Simmer 10 minutes or so, adding more water if soup is too thick. Salt and pepper to taste. (It will need some salt!)

My cousins insisted that you had to put the shredded cheese into the bottom of the bowl, so of course we do, using colby-jack or cheddar. Then, add the soup and top with garnish of your choice: chives, bacon crumbles, sour cream, etc.