1Wash and peel the potatoes, dice, then peel and dice onion, dice celery and salt and pepper add to soup pot with enough water to cover veggies and approximately 1 inch over, cook on medium heat till tender. Lower the heat.
2Now add the butter, and the can milk and 2% milk till warmed through, then add the instant mashed potatoes and cook till soup thickens and has simmered for about 15 minutes.
3Dip into soup bowls and enjoy!! serve with a pan of warm cornbread.