Simple Potato Soup
Serving Size / Yield
- 1 lb Russet Potatoes, cubed
- ¼ cup Butter
- ½ cup Milk
- Salt & Pepper, to taste
- 1 Can Chicken Broth, 14 Ounces
- 2 Cups of Bacon Bits
- ⅓ cup Diced Celery
Start by boiling 4 cups of water, add in potatoes and cook until tender.
Reserve one cup of the liquid, and drain potatoes.
Return potatoes to pot and add butter.
Start mashing potatoes and butter together, adding milk as needed to get a chunky mashed potato consistency.
Add salt, pepper, celery, and broth, mix well.
Bring to a boil, adding reserved potato water to bring to desired consistency.
Once soup is boiling, add in bacon bits, and stir well.