Josie's Potato Soup

1. 1

   In a dutch oven or soup pot, cook potatoes, celery and onions in the chicken broth until the potatoes are tender (30 - 40 minutes).

2. 2

   Remove from stove and using a potato masher, mash the potatoes leaving some larger pieces.

3. 3

   Add the stick of butter and quart of half and half and return to heat.

4. 4

   Once butter has melted and half and half is warm (10 - 15 minutes on low), taste and season with salt and pepper as needed.

5. 5

   I like the soup thicker so this is where I add the instant mashed potatoes.

6. 6

   I add until the soup is the consistency I want -- probably between 1/2 cup to 1 cup.

7. 7

   Josie served this with saltine crackers but we like beer bread with it as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.