Step 1: Gathering Materials
• 1 Small saucepan / frying pan
• 1 Medium to large pot
• A ½ cup measuring instrument
• 1 straight edged knife (not pictured)
• (optional) 1 potato peeler
• 1 cutting board or similar surface
• 1 stirring implement
• 1 serving implement
• 1 sponge, scrub brush, or other clean abrasive instrument (not pictured)
• ¼ white onion
• 2 russet potatoes
• A ½ cup of flour
• 4 cups of milk (2% recommended)
• 2 tbsp. butter (not pictured)
• 3 tbsp. salt (not pictured)
• Any extra spices or small ingredients of your liking (Such as bacon bits, celery, paprika, rosemary, etc.).
Step 2: Preparing the Potatoes
2. take the knife or potato peeler and skin the potatoes.
Tip - Use of a straight edged knife is recommended for this step, as a serrated blade will cause difficulty in cutting and may result in injury.
Warning! - Handling a knife or peeler can be dangerous. Always make sure your fingers are not in the path of the knife and cut away from yourself.
3. discard the potato skins.
4. On the cutting surface, take each potato and cut into small, bite sized chunks no more than 1inch square.
Caution - Make special care to cut the potato chunks into consistently sized pieces. Having very large pieces and very small pieces will cause the small pieces to burn and the large pieces to not cook thoroughly during the boiling step, resulting in an uneatable dish.
5. Take the potato pieces and place into the large pot.
6. Submerge the potato pieces in water completely.
7. Bring the pot to a boil.
8. Let potatoes cook until tender all the way through.
This step usually takes 10 to 15 minutes with 2 potatoes. Continue reading and perhaps start on the next step while you wait.
9. Drain the water from the pot, leaving only the potatoes.
Step 3: Preparing the Onion
Caution - Cutting an onion can cause watery eyes and irritation. Cut in a properly ventilated area or take breaks if irritation occurs.
Warning! - Handling a knife can be dangerous. Always make sure your fingers are not in the path of the knife and cut away from yourself.
2. Add the onions to the small saucepan.
3. Add the butter to the small saucepan.
4. Heat the saucepan, stirring frequently with the stirring implement, until all sides of the diced onions are golden brown.
This step usually takes about 5 minutes, making it the shortest of the steps. It can be done while the potatoes are boiling from the last step, but it doesn't hurt if you start and complete this step after the potatoes are boiled.
Step 4: Putting It All Together
2. Add the flour to the pot.
3. Add the milk to the pot.
4. Add any extra ingredients to the pot.
TIP- if adding extra ingredients, such as bacon bits or celery, the soup may be too thick to serve as intended. If so, add an extra 1/2 cup of milk to thin the mixture and allow for the extras.
5. Stir until a soft boil is seen.
This can take from 5 to 10 minutes depending, but as long as the soup is at a reasonable temperature you may proceed.
6. Add salt to the pot, adjusting the amount for taste and to compensate for any extras that may have been added.
Step 5: Serve.
Thank you for using this recipe and enjoy!