Put some extra vegetables in this soup

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By Susan Lowery

One of the very first things I cooked by myself (I think I was in the seventh grade) was potato soup.

I was at my friend Cheri's house watching her mother fix dinner and she made potato soup.

I paid close attention to what she did and it looked like something I could handle.

The next night, I announced I was cooking dinner. My potato soup was a hit with my mom and dad.

Back then, I just put a little water in a pan, cut up two or three potatoes and boiled them in the water with salt and pepper till they were done, mashed them up a bit, added milk and lots of butter and that was it.

I still made it that way for many years; it's good comfort food.

I can't leave well enough alone. So, in the last few years, my potato soup has evolved a little to this week's recipe.

It's spicier and more flavorful than the original and I managed to get three other vegetables in it. My family really likes it.

See what you think.

Susan's Potato Soup

4 T. butter

2 medium onions, chopped

1 large stalk celery, with some leaves, chopped

2 large carrots, grated or diced small

1 t. salt

1/2 t. black pepper

Dash cayenne pepper

Dash white pepper

6 potatoes, peeled and chopped

2 c. chicken broth (preferably homemade, but can use canned)

1 1/2 c. half 'n half or milk

In butter, sauté onions about five minutes, then add celery with leaves and the carrot and sauté 10-15 minutes over low heat until tender. Add salt, pepper, cayenne, white pepper, potatoes and chicken broth. Cover and simmer until potatoes are tender. Mash them up a little if you like, then add half 'n half or milk. Simmer 15 minutes or so, taste to see if needs more salt and pepper. Serves 6.