Potato Soup

Ingredients:

• 1/3 C Diced Celery
• 1/3 C Diced Carrot
• 1/4 C Onion
• 2 T Butter or Margarine
• 2 T Flour
• 1 Quart Milk
• 2 Chicken Bouillon Cubes
• 2 T Minced Fresh Parsley
• 1/2 tsp Salt
• 1/2 tsp Seasoned Salt
• 1/4 tsp Cayenne Pepper
• 6 Medium Potatoes, pealed and cooked
• Chives, Shredded Cheese and Bacon Bits, Optional

Directions:

• In a 3-qt. Dutch oven or kettle, saute the celery, carrot and onion in butter until tender.
• Stir in flour until smooth.
• Gradually add milk; cook and stir until thickened and bubbly.
• Add bouillon, parsley, salt, seasoned salt and cayenne.
• Simmer for 20 minutes, stirring occasionally.
• Cube half of the potatoes and mash the other half; add all to the soup.
• Simmer for 20-25 minutes or until heated through.
• Garnish individual servings with chives, cheese and bacon bits if desired.

Portions: 8 Servings (2 quarts)