Okay, for all you locals out there, you have probably been to the Coppermill and had their Potato Au Gratin Soup. It's my absolute fav. I have a recipe for potato soup, so I tweaked it a little, and tried to come up with my own au gratin soup, and it was yummy!
Here is what I did
2/3 cup margarine or butter (which ever you prefer)
2/3 cup flour
5 cups milk
1 14.5 oz can chicken broth
4 baked potatos, cooled, peeled and cut up in cubes
4 green onions
cooked Ham (you can buy the packages at the store that are all cubed up, or if you want a killer yummy soup, use left over real ham off the bone-it just tastes better!)Add as much as you want.
1 1/2 -2 cups shredded cheese (Again, I went for 2 cups, it made it really creamy) and for this kind of soup, don't buy the cheap cheese, the better quality of cheese you buy, the better the soup will taste. Tillamook is my fav!
1 cup sour cream
Salt and Pepper
And if you want to get real adventurous, add some cooked and crumbled bacon, yum
I cooked my baked potatos the night before, it made the soup quick and easy to make the next day.
Melt butter/margarine over medium heat. Whisk in flour and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Add chicken broth. Bring to light boil, stirring constantly. Reduce heat and simmer 10 minutes. Mix in ham, bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Garnish with parsley and serve with hot bread.