Potato Soup


Ready to eat!

1/2 pan potatoes peeled and diced (use a 3 quart pan)
2-3 medium carrots diced small
1 small onion diced
2 stalks celery diced
4 cloves garlic minced
2-3 T. olive oil
2 vegetable bullion cubes dissolved
2 C cold water
1 &1/3 C dry powdered milk, or use 1/2 & 1/2 if you’re not counting calories
2 T flour
3 or 4 brats, cut into bite size pieces
2 T butter, optional

Cover the potatoes and carrots with cold water, cover with a lid and bring to a boil.

Saute the onions, celery and garlic in the olive oil.

Dissolve the bullion cubes in the water in a large glass jar with a tight lid. Add the powered milk and flour, shake well to blend.

When the potatoes are fork tender, mash gently but leave chunks. Add the remaining ingredients except the butter. Bring back to a simmer for a couple minutes until thickened. Just before serving add the butter cut into a few pieces to melt on the top.

Serve with a salad and a piece of your favorite bread along with fruit for dessert and you have a complete meal. Hearty and warming.

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