Potato Soup

1 stick butter
4 tbsp. flour
1 large onion, chopped
4 cups milk
4 large potatoes, peeled, diced
1 tsp. crush garlic
1 tsp. horseradish sauce
1 tsp. salt
½ tsp. black pepper

• Melt butter, and brown flour in butter. Be sure to get the lumps out at this point of the cooking.
• Add 1 cup of the milk slowly to make thick gravy.
• Add onions and potatoes and heat thoroughly.
• Add remaining milk and spices and bring to light boil.
• Reduce heat to simmer and cook slowly until potatoes are creamy.

Sheila Witherington
This is another soup that Aunt Nita made many times because it uses basic ingredients she had on hand. The secret to making this soup is to make the roux first and remove the lumps from the flour before adding the milk. Some people add a sliced carrot to this recipe. It is also good with a little olive or canola oil added to it. You can garnish it with bacon bits or grated cheese.