Cream of Potato Soup

• 5 -6 medium potatoes
• 1 small onion, chopped
• 1 cup butter
• 12 cup flour
• 4 14 cups milk
• 1 (14 1/2 ounce) can peas and carrots (drained) or 1 (14 1/2 ounce) can mixed vegetables (drained)
• 2 teaspoons garlic salt
• 12 teaspoon salt
• 14 teaspoon pepper

1. Peel and cube potatoes cook in lg pan of water until tender.
2. While potatoes are cooking, melt butter over medium heat in large soup pan, whisk in flour.
3. Increase temp to about medium high, add milk a cup at a time whisking as you go, continue to whisk until thick.
4. Be careful to not burn bottom of pan (You may cook at a decreased temp if unable to whisk entire time, frequent whisking is necessart to keep an even consistency and to keep from burning).
5. When thick, add drained potatoes, onions and veggies.
6. Add garlic salt, salt and pepper.
7. Serve.
8. Variations: for thinner soup add extra 1/4 cup milk.
9. Or try these variations, add 1 cup cooked broccoli in place of mixed veggies and/or mix in 3/4 to 1 cup of shredded cheddar cheese to make Cream of Broccoli or Cheesy Potato or Broccoli Soup.

potatoes, onion, butter, flour, milk, peas, garlic salt, salt, pepper

Taken from www.food.com/recipe/cream-of-potato-soup-49291 (may not work)