Cream of Potato Soup

This soup has been a staple in my family for as long as I can remember. My grandma and mom used to make it for us to soothe an upset stomach or counter an oncoming cold. Now I make it as the ultimate comfort food. It's nothing like all of the Loaded Baked Potato soups out there. It's simple, quick and incredibly delicious. Enjoy!

Cream of Potato Soup

5-6 medium Russett potatoes, peeled and diced

2 stalks celery, sliced thin

1/2 onion, chopped

1 cup heavy cream, Half & Half or whole milk

1 Tbsp. butter

Garlic Salt

Onion Salt

Lemon Pepper

Mashed Potato Flakes (optional)

Place potatoes, celery and onions in a large pot and add just enough water to cover. Bring to a boil and let simmer until the potatoes are tender enough to mash, about 20 minutes. Remove the pot from heat and mash the potatoes with a potato masher. At this point, if the soup seems too runny, you can either add mashed potato flakes or return the pot to low heat and let the soup thicken. I usually let it thicken for another 5-10 minutes over med-low heat. Turn the heat to low and add the cream, butter, salts and lemon pepper. All of this is done to taste, so keep tasting until it's just right!

Serve warm with bread and butter. You feel better already, don't you?

Seasoned Oven Fries

I made these last night and this is just one pre-cooked potato. They say the amount of ingredients should yield 6 potatoes but I must have had a big one. Very very yummy.
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Ingredients:

6 medium baking potatoes
2 tablespoons butter or margarine, melted
2 tablespoons vegetable oil
1 teaspoon seasoned salt (I used Mrs. Dash and it worked great)

Directions:

Cut each potato lengthwise into thirds; cut each portion into thirds. In a large reasealable plastic plastic bag, combine the butter, oil and seasoned salt. Add potatoes; shake to coat. Place in a single layer on a greased baking sheet. Bake, uncovered, at 450 degrees for 20-25 minutes or until tender, turning once.

Prep Time: 5 Minutes
Cook Time: 20 Minutes