Potato And Cheese Soup
2 large potatoes
6 cups hot water
4 beef bouillon cubes
4 cups milk
2 cups light cream
6 tablespoons all-purpose flour
1/2 stick butter, softened
4 cups grated cheddar cheese
2 tablespoons grated onion
1/4 teaspoon paprika
1/4 teaspoon worcestershire sauce
1 tablespoon salt
2 tablespoons finely chopped parsley
Scrub, rinse and pare potatoes. Dice fine into 6 quart pot. Add hot water. Cook until soft. Drain off 4 cups potato water, reserve. Drain any remaining water, discard. Put potato through ricer or sieve. In saucepan, combine potato water, sieved potato, bouillon cubes, milk and cream. Heat, stirring, for a few minutes. In bowl, combine flour and butter. Stir into potato mixture, stirring constantly. Cook until mixture thickens and is smooth. Boil for 2 to 3 minutes. Add cheese and onion. Reduce heat. Stir until cheese is melted. Add seasonings and parsley.