Family Potato soup
8 chicken bouillon cubes (I sometimes use more. Add at end for taste. Makes it salty)
10 med. potatoes, peeled and cut in medium chunks
2 stalks celery
2 carrots
1 large onion
Directions:
Cut and cook all together in just enough water to cover the potatoes. When done, drain and save the stock. Mash with 1/2 stick of butter ( I often leave this out). It should be a little lumpy. Add 1 pt. of 1/2 and 1/2. If too thick, add some of the stock back until its a good consistency.
To make this a cheaper recipe, substitute a white sauce fro the 1/2 and 1/2. I do it both ways.
