Potato Cheese Soup

This has to be one of my all time favorite things to eat.  Now that we're heading into fall, its always good to have soup recipes ready.  Its also good to stock up on the fresh potato crop at your local farmers market so head on over for Labor Day and pick up some poundage of potatoes.

My mom is responsible for most of this recipe.  I'll put an * next to the things that I add or change in case you want to stay "pure."  I'm not sure where she got it, but like I said, one of my all time favorites.

Potato Cheese Soup

Ingredients:
6 baker potatoes *I used red potatoes and leave the skin on. All in all you need about 6 cups of whatever you use
1 medium onion, chopped finely
3 cloves garlic, minced * mom doesn't add garlic
1 quart half and half cream
1 cup butter (real, not margarine)
1 cup flour
Cheddar Cheese, grated

Directions:
Wash and scrub your potatoes well.  You don't want any dirt floating around in the water.  Dice to bite size.  Chop onion and mince garlic.  Add all three to a large pot.  Add enough water to cover the potatoes plus about an inch.  Allow to boil until potatoes are tender.  Do NOT drain.  Add 2 cups half and half.  Turn heat to medium-low.

In a separate smaller sauce pan, melt together butter and flour.  Add 2 cups of half and half.  Use a wire whisk to keep stirring.  Once it is blended, add to potatoes.  Gently combine both with a wooden spoon.  Soup will start to thicken after about 10 minutes. 

Serve warm.  Top with your choice of grated cheeses.  I prefer medium cheddar and swiss.

Note:  I've thought of adding a pound of cooked, chopped bacon and a can of corn to make more of a chowder but haven't done it yet. Add those when you add the white sauce.  You could also add some celery while the potatoes boil and really chunk things up. :)