Potato Soup
8 potatoes, cut in bite-size pieces
8 cups water
8 chicken bouillon cubes
1 stalk celery- diced
1 carrot diced
1 Tbsp. parsley
Cover and cook until potatoes are done.
Add:
1 (13 oz.) can evaporated milk or whole milk
Salt and pepper to taste
Heat and serve. For creamy soup put all in a blender and puree. Garnish with diced chives.
Enjoy!
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