red skin potatoes
celery, diced fine
carrots, diced fine
onions, diced fine
butter, for sautéing celery, carrots & onion
milk
instant potato flakes

Peel and cut potatoes in 1-inch pieces (I use 1 medium potato per serving). Hold in cold water until ready to add to soup. (I use Red Skin potatoes because they hold up better when cooked and are a little sweeter).

Add butter to pot you are going to use for the soup (this saves in clean up time). Add celery, carrots and onion (1/4 cup total per serving) and sauté until vegetables are soft

Add potatoes and 1 1/4 cups of water or chicken broth per serving. Cook until potatoes are fork tender.

Add 1/2 cup of milk and thicken with instant potato flakes.

I serve this soup with toasted cheese sandwiches. Also nice to add bacon bits, cheddar shreds, sour cream and chopped scallions for loaded baked potato soup.

Submitted by: Sherry Armstrong