4 medium russet or Idaho potatoes, peeled and cubed
2 cups celery, chopped (include the leaves)
2 cups white or yellow onion, chopped
2 cups of chicken broth
1 to 2 cups milk (I used 1 1/2 cups of 2%)
Salt and pepper to taste
Toppings of your choice (not included in pricing for the soup)
This tastes delicious plain but you can top the soup with your choice of shredded cheese, sour cream, bacon, green onion, or salsa.
Wash potatoes, peel and cube. Put potatoes, celery and onion in saucepan. Add chicken broth. (Sometimes I add a little water, you want the vegetables mostly covered but not totally). Bring to a boil, lower the heat, cover and simmer for about 25 minutes or until vegetables are tender. Using a potato masher (I bought mine at the $ store), coarsely crush the potatoes but don’t mash-you want chunks. Add enough milk to thin to your desired thickness. Season with salt and pepper.