chicken or beef stock
idaho potatoes, peeled and diced
1Saute the onion, celery, and garlic in a bit of the stock until the vegetables become translucent.
2Add the stock, barley and carrots.
3Simmer gently, stirring occasionally, about 2 hours.
4Add the potatoes after the soup has cooked 1 hour.
5If the soup gets too thick, add more stock or water.
6Taste for seasoning and add salt and pepper as needed.