Old Fashioned Potato Soup 3/22/23

4 heaping cups of bite size chopped potatoes (russet) 1/2 C. chopped onion 1 rib celery, diced 3 C. water 3 chicken bouillon cubes 1 C. milk 1 T. butter salt and pepper to taste

Add the first 5 ingredients to a pot, cover and bring to a boil. Reduce the heat to medium and cook for 20 minutes, stirring often so the potatoes don't begin to stick. Once the potatoes are tender, remove the lid and add the milk and butter. Cook for 5 minutes, uncovered. Season with salt and pepper to taste before serving.