Mom's Potato Soup

Ingredients

2 T. butter

1 large (or 2 small) onions, chopped

4-5 potatoes, peeled, and diced (Idaho works best)

2 carrots, diced

1 celery stalks, diced

1 1/2 cups of chicken stock, (homemade preferred)

Salt and pepper

1 cup Milk, light cream or evaporated milk

Directions

Sauté onion in butter until soft. Add remaining ingredients ex- cept milk to Dutch oven and boil uncovered until the vegeta- bles are well cooked and broth has been reduced.

May put in blender and puree: Add milk or light cream to de- sired consistency and return to Dutch oven. Add salt and pep- per, to taste. Do not boil!

• May garnish with crumbled ba- con and shredded cheddar

cheese.