Potato soup

This is another family recipe my husband didn’t want me to share. But it’s so easy and adaptable. You can add extra veggies for a chunky soup. Or you could serve with grated cheddar, bacon crumbles and green onions and call it baked potato soup.

Potato soup

8 tbsp. (1 stick) butter, divided

1 onion, diced

2 carrots, chopped

2 celery stalks, chopped

1 garlic clove, minced

5 Russet potatoes, cubed (I like Russets for thick and creamy soup, but Yukon Golds work if you want a more crisp texture)

Liberal amount of salt and pepper

Water

1 can evaporated milk

Melt 2 tbsp. butter in heavy-bottom pot over medium-high heat. Add onion, carrot, celery and garlic. Saute until onions are clear, 3-5 minutes. Add potatoes, salt and pepper (remember, you are flavoring not only the potatoes but also the veggies and broth — so don’t be shy!). Add water to pot until it just covers the veggies. Bring to boil and simmer until potatoes are soft, about 30 minutes. Then, add remaining 6 tbsp. butter and evaporated milk. Stir and simmer at least another 30 minutes. It gets better the longer it sits, especially overnight in the fridge.