I love cold days just so I can have an excuse to make some warm potato soup. My friend brought me this soup after my baby and I have been addicted since. This time I tried making it with all freeze-dried foods and it still tasted amazing! This will definitely be going into my food storage meals!

POTATO SOUP

3 c chicken broth
1 c chopped onion (or 1/3 c FD Onions)
2 c petite diced potatoes (or FD Potato Dices)
1 tsp dried dill weed
4 Tbsp butter or margarine
4 Tbsp flour
1/2 tsp salt
1 tsp white or black pepper
2 c milk (or Rehydrated Instant Milk)
1 c shredded cheddar cheese (or FD Cheddar Cheese)
Salt & Pepper to Taste

If using FD Cheddar Cheese put in mixing bowl and cover with warm water. Let sit 5-10 minutes until softened and rehydrated. Drain.

In a saucepan, combine broth, onion, potatoes, and dill weed. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until potatoes are tender. Remove from heat. Leave it chunky or put soup mixture into blender until smooth (optional) and set aside.

Melt butter. Whisk in flour, salt, and pepper. Slowly add milk while whisking. Cook and stir until mixture is thickened and bubbly. Stir in potato mixture and cheddar cheese. Cook and stir until soup is heated through. Season with salt & pepper.