Potato and Cheese Soup

Potato and Cheese Soup - 10 servings

8-10 good size russet potatoes
5 Tbsp. butter
1 large sweet onion
2 Bay leaves
2 Tbsp. flour
2 cups milk
1-2 cups shredded cheddar cheese
Salt and pepper to taste

Peel potatoes and cut into small cubes. Cover with lightly salted water and cook until tender. Remove from heat. DO NOT DISCARD THE COOKING WATER.

Meanwhile, melt 3 tablespoons of the butter in a skillet. Chop the onions, then saute them in the melted butter along with the bay leaves, stirring often, until the onions just start to turn golden. Remove bay leaves. Add the onions to the pot of cooked potatoes and stir in.

Melt the remaining 2 tablespoons of butter in skillet. Stir in 2 tablespoons of flour and cook a minute or two over low heat. In a separate saucepan heat the milk, and then stir it into the flour/butter mixture. Stir constantly with a whisk until the sauce has thickened and is completely smooth. Add the sauce mixture to the potatoes and stir in.

Add the shredded cheese and stir in. Add salt and pepper to taste.


Source:
Thousand Oaks Seventh-day Adventist Church


The LORD is my shepherd; I shall not want. He maketh me to lie down in green pastures: he leadeth me beside the still waters. He restoreth my soul: he leadeth me in the paths of righteousness for his name's sake. Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou art with me; thy rod and thy staff they comfort me. Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over. Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the LORD for ever. Psalm 23 (KJV)