Potato Soup

We've definitely hit some cold temperatures this year in Ohio.  We've had several below zero days already just since the beginning of January.  The kids have been off school a few times because of the wind chill.  Today was another cold and snowy day so what better way to warm up than with homemade potato soup.  I am a huge fan of Paula Deen's cooking and one day I will go to Lady and Son's Restaurant in Savannah, Georgia!  One of my favorite recipes is her Potato Soup with Shrimp--well minus the shrimp!  My husband likes shrimp, but I am not a fan of seafood and neither are the kids, but the potato soup without it is really good.  It's pretty easy and quick too so that makes it even better :)  Here is the recipe that I've adapted from hers:

1/4 cup (1/2 a stick) of butter
2   medium carrots, diced about the same size as the onion
1   small onion, diced
2 tablespoon all-purpose flour  
4 cup milk: whole, reduced fat (2%), or low fat (1%)
2   chicken bouillon cubes, dissolved in 1/2 cup hot milk
8   medium russet potatoes, peeled and cubed
1 cup half-and-half
1/4 teaspoon pepper
1 teaspoon salt

Melt the butter in a large saucepan.  Add the carrots and onion and saute for about 5 minutes.  Add the flour and mix; cook for about a minute.  Add the milk, chicken bouillon cubes and milk, and the potatoes and cook for 15 minutes over medium heat (or until the potatoes soften).  Add the half-and-half, salt and pepper and cook for another 2 minutes.  Garnish with cheese, bacon bits and/or scallions.

Enjoy!