| | Directions | | Combine potatoes, onions, celery, carrots and butter in a saucepan. Cook over low heat 15-20 minutes. Add remaining ingredients and bring to a boil. Reduce heat, simmer covered 30-40 minutes. Using a whisk, masher or handheld blender, puree a portion of the soup. As a variation, add American cheese and melt completely and enjoy cheesy potato soup. |
|
|
| Ingredients | | - |  | 4 potatoes, peeled and chopped (medium) |
| - | | 1 cup chopped celery |
| - | | 2 cups chopped carrots |
| - | | 1 onion, chopped (large) |
| - | | 1/2 cup butter |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 5 cups milk |
| - | | 2 teaspoons chicken bouillon |
| - | | 1 teaspoon minced garlic |
| |
| |
