Place potatoes in a large pot and add enough water to just cover them.
Bring to a boil over medium-high heat.
Cook until fork-tender.
While potatoes are cooking, saute celery and onions in margarine in a separate pan until both are tender and onion is translucent.
Set aside.
Drain the water from the potatoes until only 4/5ths of the potatoes are covered.
Mash a few of the potatoes and mix them with the rest of the soup to thicken.
Add evaporated milk, celery, onion, salt and pepper.
Heat on medium until heated through.
Serve hot.
****Maybe topped with shredded cheese, crumbled bacon, and green onion*******.
Ingredients:
5 lbs potatoes, diced and peeled
2 medium onions, finely chopped
1 (12 ounce) cans evaporated milk
2 teaspoons salt
1/2 teaspoon pepper
4 stalks celery, chopped
4 tablespoons margarine
Steps/Methods:
Place potatoes in a large pot and add enough water to just cover them.
Bring to a boil over medium-high heat.
Cook until fork-tender.
While potatoes are cooking, saute celery and onions in margarine in a separate pan until both are tender and onion is translucent.
Set aside.
Drain the water from the potatoes until only 4/5ths of the potatoes are covered.
Mash a few of the potatoes and mix them with the rest of the soup to thicken.
Add evaporated milk, celery, onion, salt and pepper.
Heat on medium until heated through.
Serve hot.
****Maybe topped with shredded cheese, crumbled bacon, and green onion*******.
