Potato Soup A La Yummy

4-6 Large Potatoes diced into bite size pieces
1 Large can of Chicken Broth (49 1/2 oz)
4 Cups of Half and Half Milk (1 Quart)
3/4 Cup Butter melted
3/4 Cup Flour
2-3 tsp. Salt
1-2 tsp. Pepper
1 tsp. Sugar

In a large pot cook potatoes in chiken broth. Bring to a boil then turn down to a simmer. Cook until potatoes are tender.
In microwave warm half and half milk for 5 minutes then set aside.
Melt butter, then add flour, salt, pepper and sugar.
Add paste to warm milk, then add to tender potatoes. Turn down heat to low. Soup should be thicened and ready to eat in 5 minutes.

Serve with corn bread or bread bowls. You may also want to add some chopped up bacon in the soup and if you're feeling really healthy substitute half and half for fat free milk and add chopped up cellery.