Homemade Potato Soup

Ingredients:

• 10 Large Potatoes, peeled and cut into cubes
• 1½ Cups Chopped Celery
• 1½ Cups Chopped Onion
• ¾ to 1 Cup Chopped (or grated) Carrots (for color mostly)
• 1½ sticks of Butter
• 1½ Cups Milk
• 1+ Teaspoon Salt
• 1 Teaspoon Pepper
• ½ Teaspoon Onion Salt
• ½ Teaspoon Celery Salt
• A dash of Garlic Salt
• 1 Teaspoon Parsley Flakes

Directions:

• In a large cook pot filled about half way with water, add the celery, onions, carrots, onion salt, celery salt, garlic salt, pepper, and a teaspoon of regular salt. Bring to a boil and allow them to cook gently for about 5 minutes.
• Peel, rinse, and cut into cubes the potatoes…and add them CAREFULLY (by large spoonfuls—so as not to splash the hot water on you) to the cookpot with the vegetables. Bring the pot to a boil again and allow the potatoes to cook gently for about 15 minutes.
• Determine if there is too much water to deal with for the soup…knowing that you will be adding butter and milk next. If there is too much water in the cookpot, CAREFULLY, drain of some of the water—so that it is just below the surface of the vegetables.
• CAREFULLY taste the broth to determine if more salt is needed. (Note: I usually, at this point, need to add more salt).
• Add the parsley flakes, butter and milk to the vegetables. Cook on medium heat until ready to boil. Then it is ready to serve!

Serves 4 people meal size portions—or about 8 cup-size portions.