Baked Potato Soup Recipe

Directions:

1. In a large pot, melt butter and add onions and carrots and cook until tender, 1-2 minutes.
2. Stir in flour to make a roux.
3. Add milk one can at a time, bringing to a boil after each can.
4. Add both cans of broth.
5. Mash well 2 of the potatoes, adding some soup to each to make them nice and creamy and nearly lumpless.
6. (I used an electric mixer) Add those to the soup and stir well.
7. Chop the last potato and add to soup.
8. Simmer on low, stirring often until soup thickens a bit.
9. Add the cheese and stir until melted, then serve with french bread and a large salad.
10. Voila!
11. Dinner!