A few years ago, I found this recipe for potato soup in, "Where's Mom Now That I Need Her?" Great book for cooking in the dorms, or just if you are a lazy cook, like myself. Because I love cheese and though the recipe was a bit small, I changed the soup a bit, but it was nice to have a starting place.
4 small red or yellow potatoes
1 tbsp butter
1/4 cup diced onions
10 baby carrots chopped
1 1/2 cups water
pepper
paprika
1/3 cup frozen corn
2 tbsp flour
1 1/2 cups milk
1/2 cup shredded cheddar or Swiss cheese
sour cream
Melt butter in a large saucepan; add onion and carrots and sauté until the onions are tender. Add potatoes, water, seasoning. Cover and simmer about 10 minutes, or until potatoes and carrots are tender. Add corn. Reduce heat (to avoid curdling.) Combine flour and small amount of milk to create a paste. Add to the potato soup. Add milk and cheese and cook until thickened. Slowly warm up the soup again until the temperature is at medium. Spoon into bowls and top with a dollop of sour cream. Serves 4.
