6 potatoes, peeled & cubed
(in my version I add slice carrots and celery, but that's not part of my mom's original recipe)
Onion (minced or sliced)
Salt & pepper
Parsley flakes
4 chicken bouillon cubes

Combine potatoes (and vegetables) and seasonings. Boil in just enough water to cover until potatoes are soft when tested with a fork. Do not drain water.

Roux, pronounced Roo (white sauce):
3/4 cup flour
3/4 cup butter
1 quart half & half milk
Salt & pepper

This is just a simple roux - melt butter then whisk in flour and add milk while stirring constantly. Cook over medium heat until thickened.

After potatoes are cooked (about 15 minutes), add roux to potato and water mixture. Warm on low heat until ready to serve. If too thick, add tall can of evaporated milk. Add grated mild cheddar cheese, crackers, and chopped bacon to the bowl as you are serving.

This makes a big pot of soup so be hungry...or plan on plenty of left overs. Enjoy!