Basic Country Potato Soup

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The picture does NOT do this soup justice. It’s the easiest and tastiest potato soup ever! Basic flavors but FULL of flavor. Served with a loaf of freshly baked sourdough bread. Whole house smelled heavenly. Recipe below:

Ingredients:

2 lbs Russet potatoes, chopped into 1 1/2″ cubes

1/2 C chopped yellow onion

1/2 C chopped celery

1 Can Evaporated Milk (NOT Eagle Brand type but Evaporated Milk)

4 Tbsp butter

3 Tbsp flour

Salt and Pepper

1 box chicken stock

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Combine potatoes, onion, and celery into a large bowl. Add flour to coat. Add salt and pepper – pinches. Let sit for about ten minutes. Meanwhile, melt the butter in a soup pot. Add potato mixture and coat in butter. Add chicken stock and bring to a boil. Add evaporated milk and bring to boil. Simmer on low for 20-30 minutes or until potatoes are done. Stir occasionally. For a thicker soup, use a whisk to break up some of the cooked potatoes and stir into the soup’s juice. Add additional salt and pepper to taste. Serve with topping of bacon pieces and grated cheese if desired. This is my personal favorite potato soup recipe. It’s chunky and has a nice semi-thick base. Serves 4

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