Cream Of Potato Soup - onion

Method

• Saute onion and celery in butter until clear.
• Add the raw potatoes and chicken bouillon cube. Cover with water (just to top of potatoes). Bring to a boil and cook until potatoes start to fall apart and liquid begins to thicken (stir occasionally to keep from scorching). Mash with potato masher to consistency desired. For smoother soup, put in blender or use electric mixer.
• On low heat, add the milk and salt and pepper to taste.
• Heat to serving temperature.
• Do not boil.
• This is good to sprinkle crumbled bacon or cheese on top.
• Soup thickens when cold; you may add a little more milk to reheat.