Creamy Potato Soup

Here in Iceland potatoes are easy to get, and they are cheap. I have potatoes coming out of my ears! There are so many potatoes in the refridgerator right now that I just don't know what to do with them. I got tired of cooking them all the usual ways, so I hunted for some recipes online. I came across several potato soup recipes. None of them looked all that great to me - they either took forever to make or they required ingredients that I didn't have on hand or would be too expensive to buy in Iceland. So, here is what I came up with for my soup. I must say, it was a hit with the boyfriend. I was quite pleased with myself. It makes a very thick and creamy soup - just the way I like it!

Ingredients

- A little less than 2/3 cup butter
- A little less than 2/3 cup flour
- 5 cups milk
- 4 to 5 large potatoes
- 2/3 of a leek, thinly sliced
- 1 1/2 cups shredded cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Garlic Powder to taste
- Onion Powder to taste
- 1 cube chicken bouillon
- Thyme to taste (I used two sprigs of fresh since I had it)
- Half packet bacon

Directions

Peel and cube potatoes. Boil for about 15 minutes in salted water or until they can be easily pricked with a fork. While the potatoes are boiling, fry up the bacon, crumble, and set aside.

When the potatoes are done, mash the potatoes just slightly to make them be smaller chunks (you don't want mashed potatoes!). Set aside.

In a large pot, melt the butter. Add the flour and whisk until it's smooth. Add the milk one cup at a time while continuously whisking.

Add the chicken bouillon, potatoes, and leek to the soup and bring the pot to a boil. Once it's boiling, reduce to simmer for about 8-10 minutes. Stir continuously.

Add the cheese, bacon, and sour cream. Mix until the cheese and sour cream have melted.

Add the salt (you'll need a lot of it), pepper, garlic powder, onion powder, and thyme to taste.