3 - 4 stalk(s)celery, cut into small pieces
5 - 6white potatoes, peeled and cut into chunks
1 largeonion, chopped
1/2 stickunsalted butter
1 can(s)(12 oz) evapotated milk
·salt and pepper to taste
1 tspcelery seed, optional
1 can(s)cheddar cheese soup, optional
How to Make Potato Soup
- In a 4 quart stock pot add water and salt. Add celery and bring to a boil. Meanwhile you can start to prepare the potatoes and onions. Boil celery for about 10 minutes before adding potatoes and onions; decrease heat and continue to simmer until vegtables are fork tender. Have enough water to just cover the veggies. Do not drain water off after veggies are done.
- Meanwhile... melt butter in a saucepan. Add flour and stir. Cook 2-3 minutes, stirring constantly so it will not burn. Add the evaporated milk and cook until thickens and coats the back of a spoon. If this becomes too thick just add a few ladles of the cooking water from the potato mixture. Add this to the potatoes and continue to cook until thickens slightly. Taste and adjust seasoning.