SERENA’S POTATO SOUP

we don’t measure either so it is hard to tell someone how I do it, I make it like mom and grandma did but I do have little tricks ..like if I am out of celery I always have two cans of cream of celery on hand for emergency potato soup in the winter.. got to have that celery taste but real celery is BEST…

here ya go SERENA’S POTATO SOUP

Peel & cut into healthy chunks bunch of large potatoes (about 11 Large I don’t know don’t measure, just go by how big a pot I want to make that day) put in stock pot. Cover with water , add salt and boil with 1 whole large onion diced up, 3 cut up sticks of celery with leaves (OR if out of celery can use 2 cans Cream of Celery but don’t add the cream of celery till the end when you add the butter and cream)

Wait till potatoes start to soften and add 1 whole stick of butter, salt and pepper well , 1 can of cream (Evaporated milk), ( now if using 2 cans Cream of Celery in place of real celery now is the time to add this, you can even add it with the real celery if yo wish I have done that too for more creamier texture but not needed if yo have that celery in there grandma never added this.. this is my idea LOL ) potatoes should be soft now, some of the larger ones press down and break like.. you want potato chunks in there but you also want potato in the broth
in separate cup
take  2 heaping Tbsp. Cornstarch and mix well with equal amounts of water till thin mix with fork in cup and pour into soup. Stir till thickened. if does not thicken enough, repeat cornstarch in cup and add again and stir.. sometimes you may have added more water than usual .. you do not want a thin soup or a super thick soup.. you want it just right.. REMEMBER your soup always thickens  more after it  is taken off the heat

Serve hot topped with shredded cheddar cheese and Oyster crackers or Saltines, tipped with REAL cooked crumbled bacon. Also good with Grilled Cheese

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