Complexity: Medium


  • 2 lbs potatoes, washed and dried
  • 1 medium onion, chopped
  • 3 tbsp vegetable oil
  • 2 tbsp salt
  • 3 cups milk
  • 2 cups water
  • ½ cup flour
  • 4 oz butter
  • ½ cup grated cheddar cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • Additional grated cheddar cheese
  • Dried parsley
  • Crumbled crisp bacon (optional)


  1. Wash potatoes thoroughly and pat dry (leaving skin on). Place potatoes on a baking sheet and rub all over with oil and salt. Place in a preheated 400 degree F oven and roast until done. After about 20 minutes, check potatoes for doneness.
  2. While potatoes are in the oven, in a pot melt butter, add onions and cook over medium heat. Add flour and cook for a few minutes. Add milk and water and stir well to get rid of any lumps. Bring to a boil, then turn down heat and let simmer for 10 minutes.
  3. Add salt, pepper and cheddar cheese.
  4. When potatoes are done, let cool and cut into cubes. Add to soup and simmer for another 10 minutes. Serve soup topped with cheese, parsley and bacon if using.