My Potato Soup

~ My Potato Soup ~

INGREDIENTS: (serves 2 or 3)

4 or 5 Yukon Gold medium potatoes, peeled and cut into chunks
4 tbsp. Land 'O Lakes 1/2 fat salted butter
1 tbsp. Argo corn starch (Use a little more if thicker soup desired.)
1/2 cup milk or a little more if using more corn starch
1 cup or so shredded mild cheddar cheese
3 slices crisp fried bacon crumbled
1 tbsp. dried chives or more if desired
salt & pepper to taste

DIRECTIONS:

  1. Add potatoes to boiling water. Pour off excess water leaving only enough to cover potatoes. Set temperature on notch below medium. Boil until barely tender.

  2. Put milk in small bowl and stir in corn starch until all lumps are dissolved.

  3. Add butter, chives, salt, and pepper to boiled potatoes. Boil gently until potatoes and chives are tender and somewhat thickened.

  4. Stir in corn starch-milk mixture and cook to desired thickness and tenderness. Watch and stir often, or else it will stick in pot.

  5. Ladle into warm bowls, and top with shredded cheddar cheese and crumbled bacon.

  6. Add croutons if desired, or serve with cornbread muffins or hoecakes on the side.

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