Potato Cheddar Soup

Ingredients

• 4 russet potatoes, peeled and diced
• 1 carrot, peeled and sliced
• 1 yellow onion, chopped
• 6 cups chicken stock
• 8 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 2 cups sharp cheddar cheese, grated
• Salt and pepper

Directions

1. Put the potatoes, carrots, onions, and chicken stock in a large, heavy pot. Set the heat to high and let it come to a boil, then lower the heat and keep it at a gentle simmer until the vegetables are tender, about 45 minutes.
2. When the soup has about 10 minutes to go, pour the milk into a small saucepan and warm it over medium-low heat. At the same time, place the butter in a medium-sized saucepan, melt it over medium heat, and gradually whisk in the flour. Let it cook for about 2 minutes, whisking now and then, without letting the mixture brown.
3. Add ½ cup of the warm milk to the medium-sized saucepan and whisk until the mixture is smooth. Keep going the same way until the rest of the milk has been worked in. Continue cooking, whisking occasionally, until it turns smooth and a little thicker, about 3 minutes more. Stir in the cheese.
4. Add the cheese mixture to the potato soup and stir until everything comes together. Season with salt and pepper to taste.