Ingredients

Cut potatoes into bite sized pieces. Fill pan with water until potatoes are just barely covered.

Add chicken broth and bring to a boil. Boil approximately 10 minutes or until potatoes are tender. Turn burner down to low to keep potatoes from boiling

In a separate pan, melt the stick of butter

Add the flour (more flour for thicker soup). Stir with a fork or whisk until combined

Add the cream, stirring CONTINUALLY until boiling. (if you stop stirring it will get lumpy and stick to bottom of pan).

Add this to the potatoes which are NOT boiling

Stir it all together.