Make Old Fashioned German Potato Soup

4 Cups Potatoes, Peeled & Diced

1 Cup Finely Diced Celery

1 Cup Chopped Onion, Coarse

2 Cups Water

1 Cup Milk

1 Cup Whipping Cream (I like the heavy)

3 Tbsp Butter (or Margarine), Melted

2 Tsp Garlic Powder

2 Tsp Salt

Pinch (1/8 Tsp or Taste) Pepper

Dried Parsley Flakes

Oh so easy! This is a hearty soup that takes no time to prepare and is excellent when served in mid-winter with corned beef or a pork dish. You can add some cubed meats if the plan is to serve for lunch.

This is the basic recipe. Use it exactly as The Old Gray Mare's mother used to make it or try some minor variations of your own. Substitute cream of mushroom soup or chicken broth for some of the water. If you like onion soup, that also works. If you like a chunkier soup, dice the potatoes coarsely.

We always put a lot of variations into our basic home-tried-and-true recipes and they are always excellent. Here's the few steps, one by one:

Step 1 - Cook these ingredients: potatoes, celery, onion, salt, pepper & garlic powder in 2 cups of water. Cover and bring to a boil.

Step 2 - Allow a brisk boil. Stir occasionally. Boil for 20 minutes, maybe longer - get the potatoes soft.

Step 3 - Remove momentarily from heat source - lightly mash the potatoes with a potato masher or pot blender for a smoother consistency.

Step 4 - Place back on burner, bring to boil, turn to medium/hot burner, stir in the milk and cream. Stir constantly to prevent sticking.

Finally, Step 5 - Continue for a minute or two and let the soup thicken.

It's good and wholesome.

This article was written by The Old Gray Mare of DressYourHorse.com.