1/2 stick butter
1/4 cup flour
1/2 gallon Half-and-Half (might try it with 2% milk next time, 1/2 & 1/2 is a bit rich)
3+ lbs potatoes (I used Yukon Gold instead of Red b/c Yukon Gold is the best potato ever discovered)
16 oz Velveeta cheese
Bacon (the more the merrier)
Salt, Pepper, Other spices
Melt butter, add flour, stir until smooth. Add 1/2 & 1/2 over low to med heat until thickened. Add melted Velveeta, Spices, and potatoes (pre-boile and cut into bite size pieces). Cover on low heat and cook for about 30 more mintues to get everything to temperature and let the spices add flavor. The bacon is optional if you are a little girlie-man, but it can be used as a topping with shredded cheese and chives for example, or crumble it up and put it directly in the soup to add additional bacony flavor.
The Tamminator (
BJD's wife) suggested mashing a portion of the potatoes before adding to the soup to add more starch (thereby thickening the liquids to a very chowder like consistency). If I were to use red potatoes I would do that, but the Yukon's seem to be a bit more desolvable (is that a word?) and seem to do a decent job without mashing.
I don't think my soup is as tasty as the Tamminator's, but I'm pretty happy with the results. It could be that I used
Bacon Salt instead of normal salt though......mmmmmm.....bacon!
