4 tbsp. shortening (I use corn oil)
4 c. peeled raw potatoes, cubed
1 c. minced onion (don't cry)
1 1/2 tsp. salt
1/2 tsp. pepper
5 c. chicken stock (broth)
2 c. half and half
8 tbsp. flour (2/3 c.)
1 c. grated raw carrots
1 c. cheddar cheese

Melt shortening and sauté potatoes, onion, salt and pepper over very low heat (15 minutes). Then cook, covered 20 minutes over low heat. Add chicken stock and cook another 15 minutes. Mix half and half with flour and stir into soup. Keep stirring so no lumps form. Simmer soup for at least 30 more minutes. Put grated carrots in and cook 5 more minutes.