Potato Soup

4-6 potatoes (leave peels if they're red potatoes)
3/4 Cup chopped ham or bacon (optional)
1/2 C chopped onion
31/2 cups water
2 Tbsp chicken boullion
1 tsp salt
1 tsp paprika
1/2 tsp pepper
1/2 C Sour Cream

5 Tbs butter

5 Tbs flour
2  Cups Milk

Boil potatoes until they are soft.  Drain them, setting the water aside.  Cut up the potatoes to desired pieces or mash them completely. (I usually use leftover baked potatoes from Sunday dinner).

Place chopped potatoes, ham, onion, and water into stock pot and bring to boiling on med high heat.  Drop heat to low and boil for 10 minutes.  Add in boullion, salt, paprika, pepper and let slowly boil/simmer until you are finished with the next step.

Make a roux with the butter and flower over med/low heat in a separate sauce pan. When it is smooth slowly add 2 cups milk.  Continue to whisk on med/low heat until the sauce makes a gravy, but not too thick.  Stop before it boils.  Takes about 10 minutes.

Add the sour cream and the milk/gravy to the soup.  Let simmer a few more minutes until ready to serve.

Recipe courtesy of Cheryl Crockett... with a few adjustments from Katie.