| | Directions | | In a medium skillet, sauté chopped onions, celery and carrots in heated oil for 15 minutes over a low flame. Meanwhile, place potatoes, water and seasonings in a soup pot, and bring to a boil over medium-high heat. Lower heat to a simmer and add sautéed vegetables. Cook until potatoes are tender. Adjust seasonings to taste and serve. |
|
|
| Ingredients | | - |  | 1 onion, chopped |
| - | | 2 stalks celery, chopped |
| - | | 4 carrots, chopped |
| - | | 3 tablespoons olive oil |
| - | | 6 - 7 large potatoes, cut inch chunks |
| - | | 8 cups water |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon onion powder |
| |
| |
