Mashed Potato Cheese Soup

Ingredients

6 tbsp butter
6 tbsp flour
6 cups milk
4 to 6 oz of medium or sharp cheddar
8 to 10 small to medium russet potatoes
1/2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp white pepper
1/2 tsp black pepper

Preparation

Mashed potatoes:
Skin and boil potato chunks.
Warm 6 cups of milk on low heat
When the potatoes are done, drain and combine with 2 cups of the milk. Mash them taters!

Bechemel sauce:
Melt butter in deep pot
Add flour slowly while constantly whisking
Once rue forms add the remaining milk slowly whisking constantly
Once the bechemel has formed add the the spices and the shredded cheese in small batches and stir in.

Combine the mashed potatoes and cheese sauce.

Makes 6 to 8 servings

Enjoy!