Creamy Potato Soup

Creamy Potato Soup


  • 1 cup butter

  • 1 cup flour

  • 1 gallon milk

  • 6 cans new potatoes, drained

  • 1/2 lb bacon

  • 1 lb cheddar cheese

  • salt and pepper to taste


  1. Over medium-low heat, melt butter in large soup pan.
  2. Reduce heat to low and add flour. Mix until smooth.
  3. Add milk 1/2 a cup at a time. Mix thoroughly after each addition of milk, making sure that mix is completely smooth before adding more milk.
  4. Once mix reaches a “soupy” consistency, add remaining milk and stir briefly.
  5. Allow to cook over low heat for 45 minutes, stirring occasionally to prevent burning.
  6. Add remaining ingredients and cook for an additional 45 minutes or until thickened.

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