Potato Soup

This has been a tradition in my family growing up and I have continued it in my own home.


5 lbs of potatoes (russets, reds, any kind is fine)
peel, rinse, and chop into to chunks, about the size of sugar cubes or a little larger

1 sweet onion
chopped fine

Place in a heavy bottomed pan, cover with water and bring to a boil
Keep an eye on this as it cooks fast. You want the potatoes to be almost fork tender, but not ready to make mash potatoes.

Carefully Drain, then return to pan, if you used a colander

Cover with milk (I use Skim milk)
Liberally sprinkle the top with celery salt.

Optional... You may add chopped celery, cooked and crumbled bacon at this time.

Heat thoroughly in heavy bottom pan or place in crockpot on low while you attend church.

Place a dollop of butter on top (I use smart balance)

Serve with oyster crackers.

Yum!!!

Caution: The last few years it has become a family tradition to scorch the potatoes... Be watchful so that doesn't happen to you. It really makes a mess in the pan.

Leftovers keep well and you can also freeze the leftovers to enjoy later.

(I will post picture another time)