This soup is good on a cool fall or cold winter day.  Sometimes we have it with leftover steak mixed into it and a side salad. 

Ingredients:

• 4 Baking Potatoes
• Olive Oil
• Salt
• Pepper
• 4 Tablespoons Butter
• ½ Cup Onion, diced
• 1/3 Cup All-purpose Flour
• 3 Cups Whole Milk
• 2 Cups Chicken Broth

Directions:

• Pierce the potatoes and rub with olive oil, salt, and pepper. 
• Bake potatoes directly on an oven rack for about 1 hour, or until tender when pierced with a skewer. 
• Cool potatoes slightly. 
• Peel the potatoes. 
• Mash the flesh lightly in a bowl using a potato masher or fork.  Set aside.
• In a large pot, sauté onion in butter over medium-high heat until soft – about 5 minutes.
• Whisk in the flour and cook 2 – 3 minutes.
• Add milk and broth; simmer 4 – 5 minutes, or until thick.
• Stir in potatoes and seasoning; simmer for at least 5 minutes.

Be Sociable, Share!

•