Potato Soup
This is a very rich, buttery, salty delight! Just like what mom would have made....
2 T ham base
2 quarts chicken broth
1 c. chopped yellow onion
6 oz. (12 Tablespoons) butter
2 lbs. potatoes, cut in 1/2 inch cubes
2 1/2 tsp. black pepper
2 c. milk
2/3 c. flour

Combine chicken broth in sauce pan with the ham base. Stir until mixture is smooth. In separate stock pot, melt half the butter; add onion and saute until transparent. Add potato and pepper. Add chicken broth mixture ans tir until well mixed. Bring to a boil.
In a small pan, melt second half of butter and add flour to make a roux. Cook over medium-low heat, stirring constantly until light golden brown in color. When stock comes to a boil, add the roux with a wire whisk. Return to a boil and slowly add milk.
If the soup is too thin, make additional roux and add it to the soup. If it is too thick, thin it out with more milk.
Reduce heat on the soup to medium low, stirring constantly, until potatoes have reached the desired consistency.