Shannan's Potato Soup (from Mom again)

Shannan's Potato Soup

6 medium to large potatoes (or I used 10 small ones), peeled and cubed

1 cube butter (to cut down on fat and save money, I used only about 3/4 of a cube, and it turned out great!)

1/2 onion, chopped

1/2 c. flour

2 c. heavy whipping cream or half and half

1 pound bacon, cooked till crisp and then crumbled (I substituted about a fourth a package of pepperoni, cut up and crisped on the stove...worked great!)

1 tsp. Salt

1/4 tsp. Pepper

 Place potatoes in a large saucepan and cover with water (have it be about 2 inches over the potatoes). Bring to a boil and cook gently about 15-20 minutes (till tender). Drain a little bit of the water.

Meanwhile, saute onion in butter til onion is tender. Stir flour into butter. Slowly stir in 2 c. heavy whipping cream (of half and half) until smooth and thick. Add to potatoes and cook for a couple of minutes to thicken. (You may need to add a little more water if it is too thick---however you like it).

Then add salt, pepper, bacon, and cheddar cheese. I saved a little cheese to put on top. This way we could add as little or as much as we liked.

Served with a nice hunk of bread, and it's like you're eating at Zupas...or, according to my husband, better!

He gives it 5 stars. :)