Potato Soup

Potato Soup

4-6 cups water or chicken broth
4-6 bouillon cubes (depending on how much water you use)
1 c shredded carrots (sometimes I use dehydrated)
3-4 medium size potatoes, peeled & shredded
1/4 c or more of diced ham (sometimes I use real bacon bits)
1/4 t salt
1/2 small onion, diced or a dash of onion salt
1/4 t Bon Appetit, to taste (this is the "secret" ingredient that pulls it all together)
1 t celery flakes (sometimes I use dehydrated celery)

Bring all to a boil, then reduce to simmer for about 20 minutes.
In another pan make the roux:

6 T butter or margarine
6 T flour
2 c milk
3/4 c (1 small can) evaporated milk

Melt butter, whisk in flour, cook for a few minutes to get rid of the "flour" taste. (It will start to smell a little nutty.)  Slowly add milk & stir until thickened.  Stir in evaporated milk.  Combine with first mixture.  Garnish each bowl with shredded or chunked cheddar cheese & serve with breadsticks.

Sometimes I cook the base in the crock-pot all day & then add the roux before serving.