Potato Soup #1

INGREDIENTS

• 2 tablespoons ham base
• 2 quarts chicken broth
• 1 cup chopped yellow onion
• 12 tablespoons butter
• 2 pounds potatoes, cut in 1/2-inch cubes
• 1 1/2 teaspoons black pepper
• 2 cups milk
• 2/3 cup flour

PREPARATION
Combine chicken broth in sauce pan with the ham base. Stir until the mixture is smooth. In separate stock pot; melt half of the butter; add onion and sauté until onion is transparent. Add potatoes and pepper. Add chicken broth mixture and stir until well mixed. Bring mixture to a boil. In small pan, melt second half of the butter and add flour to make a sauce. Cook over medium-low heat, stirring constantly, until light golden brown in color. When stock comes to a boil, add the sauce while stirring with a wire whisk. Return to a boil and slowly add the milk. If the soup is too thin, make additional sauce (cook a little more flour in butter for at least 1 minute) and add it to the soup. If the soup is too thick, thin it out with more milk.