Gramma Kathy'S Chunky Potato Soup

1. 1

   Boil onion and celery in a pot together with plenty of water, until it becomes fairly soupy.

2. 2

   In another pot boil potatoes until tender, not too soft, and drain.

3. 3

   Add celery and onion soupy mixture to potatoes and smash together, leaving potatoes in fairly large chunks.

4. 4

   Put on stove and bring to a simmer.

5. 5

   Add Condenced Milk, Celery Salt, Onion Powder and Parmesan Cheese to potato soup mixture on stove.

6. 6

   Stir in milk to bring mixture to a runny consistency. Bring to a very low simmer. Stirring occasionally, let simmer on low for about an hour.

7. 7

   If soup is too runny, mix together 1 Tbsp cornstarch with water and add very slowly to soup, in very small amounts. Let simmer and check consistency, add more cornstarch mixture as needed until desired consistency.

8. 8

   If soup is too thick after simmering for an hour, add milk until desired consistency.

9. 9

   Season to taste, adding salt & pepper. Add more Celery Salt and Onion Powder if desired.

* Per serving · 4 servings · Values may vary.