- 4 large potatoes
- 2 medium-sized Bermuda onions
- leaves from 5 stalks celery
- 2 tablespoons butter
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups milk
- 1 1/2 s water
Cook the cut potatoes, onions and celery leaves in water approximately 30 minutes or until tender. Mash or preferably put through a coarse colander or ricer. Add butter, salt, pepper and milk. Heat and serve. More milk may be needed.
Variations: Two slices of bacon or 2 pork sausages or frankfurters, cooked and diced and a tablespoon minced parsley or paprika for garnish, are all good additions to a potato soup. Also, a cup of cream of evaporated milk may be substituted for milk.
This is my favorite soup. I made it all the time when I first got married. I love to add dried dill. This was given to me by my mother and to her from her mom.