Potato Soup

What are we on now, snow day number four? Pretty soon I'm gonna start losing track! And two-hour delays. Yeah, I don't even try to count those. Not enough fingers and toes. 

To be honest though we're literally snowed in. Take a look at our driveway bobsledding track. Let me tell ya, the turn is just lovely! Barb wire or electric fence? Take your pick! If it wasn't for the snow piles (aka-bumpers) I'd a taken both out eons ago! 

So mom and I decided it was a good day to make potato soup. We finally have some freezer space and really, what else was there to do? Great mother-daughter bonding experience. Totally recommend it! Mothers and daughters that peel/chop potatoes together stay together! Okay...I think it's time to move on...

Start by peeling, rinsing, and chopping the potatoes. You'll wanna cut em in half, half again, then chunks. Keep going till there's a good six cups and add em to a large pot. 

Pour in the chicken broth.

Add the onions, celery, and margarine/butter.  Fresh or frozen don't make a difference.  Around here we like to freeze pre measured bags of onions and celery. One- we grow way to many onions and Two- it's so much easier! 

Add the salt...

And the pepper...

Now just a quick stir, put on the lid, and bring it to a boil. You'll wanna cook it until the vegetables are fork-tender. 

Turn down the heat to medium-ish and stir in a can of sweetened condensed milk. Now here's the important part. Cook another 30 minutes, stirring often, but DO NOT LET IT BOIL. Got it?

Now this is all personal preference. You could leave the soup as is (chunky) or 

let it cool slightly and throw it in a food processor/blender (creamy). We prefer it creamy, but you could even do a half-half kinda thing. 

Potato Soup

:Ingredients:

6 cups potatoes, peeled and cubed

5 cups chicken broth

2 cups onions, chopped

1/2 cup celery, chopped

1/4 cup butter or margarine

2 teaspoons salt

1/2 teaspoon pepper

12 ounces evaporated milk

:Directions:

Combine first seven ingredients in a large pot.  Cover and cook until vegetables are tender, stirring often.  

Reduce heat to a simmer and add evaporated milk.  

Cover and cook 30 minutes, stirring frequently, not allowing the soup to boil.

Allow to cool slightly before pureeing in a food processor or blender.

Click for printable recipe.