Potato Soup(from a Roux)

Submitted by Heather Hinckley

6 medium potatoes, peeled and cut into small cubes
2 Cups shredded cheddar cheese
2 cups milk
3 TB butter
2 TB minced onion
3 TB flour

1. Fill pot with water and let boil; then add potatoes. Let boil until the can easily be cut(fork tender). While the potatoes boil, melt butter and saute onions for about 5 minutes on low. Add flour to butter and onion 1 TB at a time. This will form the roux. Add 1 cup of milk and whisk until it is smooth.
2. Drain cooked potato and put back in the pot used to boil them. Add the roux/milk sauce to the pot and add cheese and another cup of milk; stir until smooth.

Cook's Note: I thin the soup with another cup of milk, and I always add more cheese, and different kinds too. I like Colby Jack too. You can top this with more cheese and bacon.