Shelly's Recipe

POTATO SOUP

Category: Soups

6 medium potatoes, peeled and cubed
3 tbsp butter
1 large onion, chopped
1 celery stalk, chopped
3 cloves garlic, finely chopped
2 (10 1/2 oz) cans chicken broth
2 cups water
1 tsp Worcestershire sauce
1/4 tsp dried thyme
1/4 tsp black pepper
Salt, to taste

In a soup pot, melt the butter and saute the onion, celery and garlic until the onions are transparent. Stir in the potatoes and the remaining ingredients; mix well.

Increase the heat to medium-high and bring the mixture to a boil; season with salt. Serves 6-8

Variation: Add 3 tbsp flour and 3 tbsp melted butter; season with pepper and cook 3-4 minutes. Add to the soup with the potatoes have softened. Then add 3 cups milk, 1/2 tsp sugar and stir well. Add 1 cup each shredded cheddar cheese and cooked ham. Simmer over low, stirring frequently, for about 30 minutes or until soup has thickened and the cheese has melted.