Spudman's Potato Soup

1 stick butter, melted
1 cup flour
1 1/4 cups sour cream
4 cups milk
1 cup onions, chopped
2 cloves garlic, minced
8 medium potatoes, mashed
4 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon dill weed
1 teaspoon parsley
Cheddar cheese
Green onions, chopped
Servings: 8
1. Heat potatoes in microwave or oven. Mash after potatoes are soft, with skins still attached. Use knife to cut up skins in small (1/4-inch) pieces. In crock pot, add butter, milk, sour cream and flour. Mix thoroughly. Add parsley, dill weed, onions, garlic, salt and pepper; mix. Add potatoes; mix. Cook on high for 1 hour or more, until it reaches desired consistency.

2. To each bowl add a small handful of cheddar cheese and a spoonful of green onions on top before serving.



Notes: Chef's Comments: This is one of the thickest soups you'll ever have, which is why I love it. It is a bit on the spicy side, so for those who cower from spicy foods, only add 3/4 to 1 teaspoon of pepper. For an extra kick, only add 1 teaspoon of pepper with 1 teaspoon of cayenne pepper.