Potato Soup

By Lori01

Ingredients

• 8 Medium Potatoes, peeled and cubed
• 2 Stalks celery, diced
• 2 Carrots, diced
• 1 Small onion, diced
• 1 Quart Milk
• Salt & pepper to taste

Preparation

Step 1

Boil potatoes, celery, carrots and onion with water to just cover, until tender. Drain, but save the juice. Put potato mixture through a potato ricer, or lacking that, use a blender, or just plain mash the whole thing. Then add the riced vegetables to the saved potato juice. Add 1 quart milk, whole, skim, whatever, and salt and pepper to taste. Heat but do not boil.
Or cool it down, then refrigerate to serve, and it becomes VICHYSSOISE!
To the hot version, just before serving, you may add about a tablespoon of butter or margarine. Not necessary, but it gives it a richer flavor.