Cheesy Potato Soup

It is really amazing how quickly this Potato Soup comes together. It really is perfect for a weeknight meal when you need some wholesome comfort food. Usually when its been a particularly hectic week where I haven't been able to get into the kitchen long enough to make what I would qualify as a "real" meal, I always make a big batch of soup.

You can make it super creamy by using heavy cream or half and half in the recipe, or depending on your current diet, use skim milk like me. This recipe is very forgiving when it comes to the type of dairy you decide to use. I've had no problems at all with it thickening adequately with skim milk.

Cheesy Potato Soup

4-5 medium potatoes
1 stick butter
2 cloves garlic, minced
1/2 medium onion, minced
1/2 c flour
2 quarts milk
2 tbsp dried parsley flakes
salt & pepper to taste
1 cup grated cheddar/monteray jack cheese
bacon, crumbled for topping
cheese for topping

Peel and cube potatoes. Cover with water and boil until tender. Make a rue by melting the stick of butter in a large soup pot. Add minced onion and garlic and saute until tender and translucent. Add flour and allow to cook for 3-4 minutes. Using a whisk, stir in the milk. Continue to stir every few minutes until mix begins to thicken. When potatoes are tender, drain and add to soup base. Stir in seasonings and cheese. Heat until soup is bubbly and thick.

Serve with crumbled bacon and cheese on top.