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Potato Soup

Course: Side Dish, Soup
Yield: 4 servings


  • 6 medium potatoes
  • ¼ cup butter
  • ½ cup flour
  • 6 cups milk
  • 2 tsp chicken bouillon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 lb cheddar cheese


  • Wash hands with soap and water.
  • Scrub the potatoes with a clean vegetable brush under running water. Once clean, peel and cube the potatoes.
  • In a large pot, boil potatoes until they can be pierced with a fork. Remove from heat and drain the excess water. Mash potatoes until they reach a lumpy consistency.
  • In a separate pan melt the butter. Add flour and cook over low heat while stirring. After a minute, add half the milk (3 cups) and stir until the lumps are out of the flour mixture.
  • Wash hands with soap and water after handling raw flour.
  • Add the remaining milk (3 cups) and turn up the heat to medium high. Heat to a boil while stirring continuously
  • After boiling, turn the heat off and add the remaining ingredients including the mashed potatoes and stir.
  • When reheating leftover soup, reheat it until internal temperature reaches 165 °F on a food thermometer.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org