Potato Soup
Several potatoes, washed (peeled if you chose) and cut or sliced up MDHH**
Onion, chopped (about 1/2) (Optional)
Carrots, peeled & sliced or chopped (about 2 or 3)
Celery, 2 - 3 stalks chopped or sliced
Put above veggies into a pot filled with water to about 1 - 2" over the potatos and boil until the potatos are just done - you don't want to let them get mushy. DO NOT DRAIN THE POTATOS!
Add:
Salt to taste
Milk (guessing about 1 cup but play with this recipe until you see how much you need!) MDHH**
Butter (or substitute)
Pepper
Stir over low heat until warm again, it doesn't need to boil at this point but it will need to be warm.
You can adjust the amount of water, you might like more broth or less. Since the water isn't drained, it becomes the broth. I'd suggest starting out with a small amount and then increasing it as needed when you add the milk and other ingredients.
The onion, celery and carrots are optional, but I think it improves the soup.
You can use garlic powder, parsely, whatever you have on hand as a seasoning either during the boiling process or sprinkled on top when serving.
If you prefer a thicker soup, add a very small amount (probably 1/2 teaspoon or less) of corn starch after you've added the milk and let it cook a little longer. Corn starch will thicken it, and this is also something where you'll need to experiment until you find the thickness you want.
If not eaten, any leftovers will need to be refrigerated. I usually freeze any leftovers immediately as cooked milk tends to sour fast. If you do freeze it, the potatos will be a little mealy or mushy when you thaw & warm it, but they are still good.
**Measurements Don't Happen Here!
