Butter (1/4 cup)
over medium heat for 15 minutes, or until tender and just beginning to turn color.
and water to cover, about 2 1/2 cups. Simmer until tender, about 20 minutes.
In a separate pot, melt the butter over medium heat. Add
All-Purpose Flour (2 Tbsp)
and stir with a wooden spoon until a light brown paste forms, a minute or so.
Milk (3 cups)
, whisking constantly. Bring milk mixture to a gentle simmer, stir, then keep warm.
When potatoes are tender, add milk mixture to the pot. Purée using a blender. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Bring soup to a gentle simmer, stirring to ensure it isn't sticking to the bottom ofthe pot.
Garnish with chopped
Fresh Herbs (to taste)
. When reheating the soup, thin with water as needed and adjust seasoning to taste.