Potato soup
- 5 pounds of potatoes, cut into half inch(ish) cubes
- 2 diced onions
- 1 stalk celery, with leaves, diced
- 2 cloves garlic, diced
- 1 T Salt
- 1 can of evaporated milk
- 4 T corn starch
- 1 T EVOO
- 1 stick of butter (not margarine)
- ¼ cup parsley leaves
- ½ tsp celery salt
Directions:
- Put potatoes, celery, onions, garlic and salt in a Dutch oven and just cover with water and simmer until veggies are all soft.
- Add milk and bring back to a simmer.
- Mix corn starch and EVOO together with a fork in a cup, then add a few spoonful’s of soup to the cup and mix well. Pour into soup.
- After about ten minutes, or when you think the soup has the right consistency, add your butter, parsley and celery salt. (At this point I like to take my hand masher and go through the soup with it until about a third of the potato chunks are smashed.)
Optional: Serve with grated cheddar cheese and crumbled bacon! Yummy!
Link to YouTube video: https://youtu.be/ndQLJFtr6EI