8 to 10 Russet or golden potatoes, boiled until tender
1 cup (2 sticks) butter
1 large onion, chopped
3 or 4 stalks of celery, chopped
2 boxes chicken stock
3 large carrots, sliced or shredded
1 to 2 cups milk
salt and pepper, to taste

Boil potatoes, peel and rice, using a potato ricer. As potatoes are cooking, melt butter in a stock pot, add onions and celery, cook over low to medium heat until onions are transparent. Add chicken stock and carrots. Slowly stir while adding riced potatoes. Cook over low heat stirring often for 30 to 45 minutes or until carrots and celery are tender. Add milk until desired thickness is reached*. Simmer and stir often for an additional 45 to 60 minutes. Season to taste.

Soup may be frozen if desired for up to 1 month.

Note: If soup is too thin, you may wish to thicken it using a small amount of instant mashed potato flakes. This option adds more flavor than flour or corn starch.

My family enjoys topping off each bowl with a little shredded cheese.

Submitted by: Theresa