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Potato soup
Ramped up potato soup high on herbs, my preference is to crush saltines into this
soup to make the broth velvety

Ingredients
12 medium potatoes, cut into half inch dice
8 ribs celery, include fresh leaves, thinly sliced
5 carrots, peeled, thinly sliced
2 medium onions, peeled, coarsely chopped
Heaping tablespoon dried garlic powder
Heaping tablespoon dried onion powder
1 cup butter
2 cups shredded Cheddar cheese
2 cups half and half
2 teaspoons dried tarragon
1 teaspoon celery seeds
2 1/2 teaspoons freshly ground black pepper
4 teaspoons House salt
2 teaspoons dried basil
1 teaspoons Lawry's seasoned salt

Method
Add potatoes, celery, carrot, onions, garlic powder and onion powder to a large pot
and cover with water. Add 1 tablespoon butter. Set pot over high heat and cook until
the potatoes are tender. Drain and return the vegetables to the pot. Add the
remaining butter and cheese and stir until melted. Add the milk and spices and cook
over medium low heat , stirring frequently, 20 to 30 minutes

Reduce the heat to low and simmer 10 minutes. Taste for seasonings

Potato soup is best served piping hot