| Potato Soup 6 medium Idaho or Russet potatoes, peeled and cut into 1 inch cubes 2 T butter 1 cup chopped onion 2 ribs celery, chopped 2 cloves garlic, minced 4 cups chicken broth 1 bay leaf 1/2 tsp. dried thyme 1 T dried parsley salt and pepper 1 can evaporated milk Put all ingredients except evaporated milk in a large pot. Bring to a boil over medium heat. Reduce to a simmer, cover and cook until the vegetables are tender and the potatoes are starting to fall apart (this is what thickens the soup). Add the evaporated milk, check for seasoning and adjust. Cook uncovered until desired consistency. Remove the bay leaf before serving. |
