potatoes

Cook Potatoes: In a large pot, cover the peeled and cubed potatoes with water (about 2 inches above the potatoes). Bring to a boil, then simmer until potatoes are tender yet firm.

Prepare Roux: Mix flour with ½ cup water until smooth. Slowly stir this mixture into the pot with potatoes to thicken the broth, simmering briefly.

Season: Add milk, butter, salt, pepper, and onion flakes to the pot. For a richer flavor, incorporate bacon grease.

Enjoy