Creamy Potato Soup

I love, love, love potato soup.  I used for a couple of years a recipe I had gotten from a cookbook, but felt that it was missing something.  So, I have adapted the recipe to my liking.  I'm sure that there is room for improvement - no one's perfect..... well, one man was.  Anyway, I hope you like it and if you can think of something I can do to improve it, let me know.

Creamy Potato Soup ala LaDonna

1/4 c. butter
1/2 c. chopped onion
1/4 c. flour
30 oz. chicken broth
1 qt. cream
6-8 c. whole milk
8-10 medium/large potatoes
Salt and Pepper to taste

Melt the butter, add the onions and saute until clear. Add the flour and make a roux.  Cook for 1-2 minutes.  Add chicken broth, cream and milk.  Let it cook for a while.  While this is happening, microwave your potatoes untill cooked.  Take two or three of the potatoes and cut them in half.  (Here's a really neat technique I just figured out, so if you already know it, don't laugh that I'm a little late to the game.)  Take the potato halves and lay them cut side up.   Take your potato masher and mash the potatoes.  Remove the skins and save for later.  Dump the mashed potatoes into the soup mix.  Now take the rest of the potatoes and cut them up to put in the soup.  Cut up the left over skins as well.  Simmer for an hour or 4 or 5 hours - being sure to keep it on low heat and stir, otherwise you will scorch the bottom of your pan. 

You can add more potatoes if you want, I think it is a personal preference
That's it.  This soup is better the next day. 

Serve the soup with grated cheese on top.  What a great meal to have on a cold and blustery day.  Mangia!  Mangia!