1 10 lb. bag of potatoes (chopped)
1 bunch of large carrots (chopped)
1 large onions (chopped)
1 bunch of celery (chopped)
2 bars of butter (16 tsp)
1/2 gallon of milk

Put all vegetables in a large pot. Pour in milk and fill with water until vegetables are all covered. After bringing to a boil turn the heat down so as to still be boiling but a low boil. Cook for approximately an hour or until veggies are soft. The soup can technically be served now but I lower the heat and simmer it for another hour.

The longer it simmers the better I say. Serve with a small hand full of bacon bits and topped with cheese. Add salt and pepper to taste if desired.

Submitted by: Kevin Connolly