Potato Cheese Soup
10 pound bag of potatoes, peeled and chopped
1 bag of carrots, peeled and sliced thinly
1 gallon water
12 chicken bouillon cubes
1 1/2 cup frozen corn
1 cup onion, chopped
3/4 cup butter
3/4 cup flour (I used gluten free flour for the GF option)
3 pints from a combination of half and half and/or whole milk and/or whipping cream
1/2 tsp pepper
12oz shredded cheese
HOW TO PREPARE:
In a 9 quart pot (or larger) add potatoes, carrots, water, and bouillon cubes. Boil for ten minutes. Stir in frozen corn. Sprinkle in salt and pepper. Continue boiling until carrots and potatoes are tender. At this point, the dairy free soup is finished. Scoop out however much you want and enjoy. TURN OFF THE HEAT.
In a large saucepan, add minced onion and butter and cook on medium heat until the onion is softened. Whisk in flour. Stir in milk/half and half/whipping cream. Whisk until smooth. Continue cooking on medium heat until thickened. Once it has thickened, turn off the heat and stir in the cheese until melted. DO NOT BOIL. Stir in the cheese sauce into the pot with the potatoes and carrots. Serve hot.
Serve with bread, if desired. Enjoy!