Potato Soup - My Own

By Fleur de lis

Ingredients

• 4-8 large Russet Potatoes (white) diced
• 1 large finely diced onion
• 3 or 4 stalks of celery finely diced
• 2-3 large cartons of chicken broth
• salt & pepper to taste (also a little red pepper)
• Cup of finely diced carrots (optional, gives a little color)
• 2 pints of 1/2 and 1/2 or heavy cream (but not as much)

Preparation

Step 1

I cook the potatoes in the chicken broth and add a little water when it starts to cook down. When the potatoes start to break apart you can use a wisk and stir the pot to kind of mash the potatoes up or you can take some and blend in the blender. Add the 1/2 and 1/2 at the end. Taste it and add whatever tastes good to you. Do not boil after you add the milk.

Very Yummy!