CREAMY POTATO SOUP

This is for Emily and anyone else who loves potato soup:

1/4 cup butter
5 medium (4 cups) potatoes, peeled, cubed
1/4 cup chopped onion
2 teaspoons chicken-flavored bouillon granules
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
shredded Cheddar Cheese if desired

1.place all ingredients except the milk and cheese in 4-quart saucepan. Add enough water to cover. Cook over medium-high heat until mixture comes to a boil (8-10 min). Continue cooking until the potatoes are tender (10-12 min).

2. Remove from heat. Stir in milk. Pour half of soup mixture into blender container. Cover; blend until smooth (25-30 secs.) Return to saucepan. Cook over medium heat until heated through (3-5 min). To serve, spoon into individual soup bowls. Top with cheese and any other items you would put on baked potatoes like bacon bits, sour cream or green onions if desired. Makes 6 (1 cup) servings.

We love this soup Christina asks me to make it quite often. It came from the Land O lakes cookbook Emily got me for my birthday.

Thanks to Laura for the nice picture of the soup. Have fun cooking!