Cheesy Potato Soup

I came up with this recipe one Sunday when we didn't have much to fix and nothing in the budget for eating out. It is super easy and pretty quick to make. It's also pretty cheap, which I like.... Enjoy! 

Cheesy Potato Soup

3 cups diced potatoes (about 1/2 inch) 

1 medium onion diced 

2 Tbsp bacon grease or butter 

32 oz low sodium chicken broth 

salt and pepper to taste 

2 Tbsp butter 

2 Tbsp flour 

3 cups milk 

1/3 lb velveeta (if desired) 

In large stock pot or dutch oven, saute onion in bacon grease until soft and lightly caramelized. Add chicken broth and potatoes. Simmer over med. heat until potatoes are tender. Using a potato masher or something similar, lightly smash the potatoes leaving some diced and some smashed. Add cracked black pepper and salt to taste. Meanwhile in a saute pan melt 2 Tbsp butter over med heat, add the flour and stir constantly for 1 minute. Slowly add the milk and whisk until smooth and continue to cook on med heat until slightly thickened. Add velveeta if desired (or you could you another kind of cheese or leave it out all together). Stir until melted. Add to the potatoes and stir until completely incorporated. This serves about 6 people. I've decided that potato soup is really not very photogenic (well, at least not with these lighting conditions). Here it is served up in some of the finest orange china the Young house has to offer.  

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