Moni's Potato Soup

This recipe requires a lot of time but it is "oh, so" worth it!

Start with 1 Med. onion chopped and sautéed in 2 tbsp. butter in a large pot.  If you are sensitive to MSG you will now add 6 cups of beef broth.  If not, add 6 cups of water and 1or 2 beef bullion cubes ( I use Knorr ) and 3 potatoes peeled and quartered ( I use yellow potatoes) and bring to a boil then reduce to low heat for slow cooking.   When the potatoes are tender, using a hand blender or mashing tool puree the potatoes and continue cooking on low.

next add:

• 1 tbsp. parsley. chopped
• 1 tbsp. Worcestershire sauce
• 2 cups chopped Kuntzler ham
• 1 tsp. beacon grease

In a Med. sauce pan melt 2 tbsp. butter add 3 tbsp. flour, stir and slowly add 2 or 3 cups of milk and 1 cup of cream to make a roué then add 1 cup of Sargento Mexican 4 cheese (shredded) and let melt and add to soup.  Add 3 more potatoes peeled and cubed and cooked in salted water till tender, drain and add to soup.  Add salt and Pepper to taste.  Soup is done now and will be thick and hearty. 

I serve it with a few croutons on top or with extra Mexican cheese sprinkled on top or just fresh parsley. It is truly yummy!

ENJOY!!