6 - 8 medi
potatos, peeled and cut into med-small chunks
4 or 5
carrots, peeled and grated
2 - 3
stalks of celery, sliced thin
2 or 3
1Cut potatoes int med - small chunks. Add grated carrots and sliced celery to the water. Boil until the potatoes are tender.
Divide mixture into 2 halves.
3Remove 1/2 potatoes into the saucepan.
4Add the remaining potato mixture into a blender in halves - until blender is about 1/2 full.
5Add 1 1/2 c. milk and 1 TB margarine and salt to blender and puree. Add a bit more milk if the mixture seems too thick. Pour pureed mixture into sauce pan, over the vegetables.
6Add remaing potato mixture and 1 - 1/2 c. milk and 1 TB margarine to the blender and puree. Add more milk if you want the puree thinner.
7Pour the remaining mixture back into the sauce pan,
And stir into the potatos and grated carrots mixture.
8If it is too thick, add milk to thin it out.
Add more salt if desired. Add pepper. And if you like it richer, add about 2 TB. more margarine.
10You can top with fried, crumbled bacon; grated cheese (about 2 TB) ; or chopped chives (About 1 TB for each bowl of soup).
11Serve warm with a salad and a quick bread or French bread. Add fruit, if wanted.