Nana’s Potato Soup

Makes 8 servings

1/2 c. butter

10 T. all-purpose flour

4 14-1/2 oz. cans chicken broth

1 T. fresh chives, chopped

1 T. fresh parsley, chopped

4 c. half-and-half

6 to 8 potatoes, peeled, cubed and cooked

salt and pepper to taste

Garnish: shredded Cheddar cheese, bacon bits, chopped green onions

Melt butter in a Dutch oven over medium heat. Stir in flour, one tablespoon at a time, until smooth. Add broth, chives and parsley; stir until thickened. Add half-and-half, stirring until well mixed. Stir in potatoes and heat through; sprinkle to taste with salt and pepper. Garnish as desired.

For thick, creamy vegetable or bean soup, use a hand-held immersion blender to purée some of the cooked veggies right in the soup pot.