Potato Soup

A pot of this soup disappears quite quick on the team here!  It’s the perfect way to warm up on a cold fall day!

• 6 cups finely diced potatoes
• 3 stalks of celery, diced
• 1 cup finely chopped onion
• 2 medium chopped carrots
• 5.5 cups chicken broth
• 4 cups milk
• 6 tablespoons butter
• 8 tablespoons flour
• 3 tablespoons chicken bouillon
• pepper, garlic powder, paprika and Lawry’s seasoning salt (to taste)

In a medium pot, place potatoes, celery, onion, carrots, and two cups of chicken broth.  Bring to a boil and cook for about 20 minutes.  Meanwhile, in a large pot, melt the butter and stir in the flour.  Slowly add in the milk bit by bit.  Bring to a boil and simmer until it thickens.  Add in remaining 3.5 cups of broth and bouillon, and allow to simmer and thicken for about 5 minutes.  Dump in the cooked veggies and broth.  Add in pepper, garlic powder, paprika and seasoning salt until it tastes just right.