Potato Soup

This was my grandfather's specialty that my sisters and I would always ask him to make. He never used a recipe and I don't really use one anymore either. But the great thing about soup is that you can just keep adding things to make it how you like.

Here's the basic recipe that I follow:

Melt about 1 tablespoon of butter in a large pot. Chop up some onion and let it cook in the butter. Once the onion is cooked to your liking, add chicken stock. I used several quarts.

Chop up carrots and celery -- I used a bunch this time because I was making a large amount of soup.

Chop up potatoes. My favorite for this soup is red skin potatoes, but this week I had yukon.

Bring the soup to a boil to let the potatoes cook. Once the potatoes are done, add in milk (probably about 1 quart), slowly so that it doesn't curdle.

Add salt and pepper to taste and parsley for color.

Thicken the soup up a little I shake flour and water in a ziplock container and then add it to the soup. I used about 1 cup of flour and gradually added the water until it looked like this:

The most important thing is to keep tasting the soup! (This is why I like being the cook)

Opa's Potato Soup

1 tablespoon butter

1 medium size onion

2 or 3 stalks celery

3 or 4 carrots

4 or 5 potatoes

chicken stock (3 or 4 cans, or 2-3 quarts)

salt and pepper

Melt about 1 tablespoon of butter in a large pot. Chop up some onion and let it cook in the butter. Once the onion is cooked to your liking, add chicken stock.

Add carrots, celery, and potatoes. Bring to a boil and allow to soften.

Once the potatoes are done, add in milk slowly so that it doesn't curdle.

Salt and pepper to taste and add some parsley.

Once the soup is heated through, you can thicken with flour and water.

Enjoy!