If You Need Me, I'll be with my Potato Soup
by essie reilly
What you need: 
- 10-12 potatoes, peeled and cut into 1/2" cubes
- 6-8 green onions, chopped
- 1 medium white onion, diced (you can use 1 1/2 onion if you don't have green onions)
- 4 ribs of celery, chopped
- 1/2 cup cream
- 3 vegetable bouillion cubes
- 1 onion buillion cube
- 3 tbsp butter
- 1 tbsp pepper (more or less to taste)
- 4 cups warm water
What you do:
Melt 1 tbsp butter in soup pot and sauté onions & celery until soft. Add four cups warm water and vegetable and onion bouillon cubes to soup pot and stir to dissolve. (If the bouillon cubes are unsalted, add 2 teaspoons of salt and increase amount incrementally to taste). Add pepper. Put potatoes into soup pot and boil until potatoes are soft, about 45 minutes to 1 hour. Lower heat to medium low.
Remove half the soup and mix in a blender until you have a mashed potato broth (or use a potato masher in the soup pot). Don’t blend entirely— you want the broth to remain chunky. Add the mashed broth back to the soup pot and return to a boil. Add the cream. Spoon remaining butter on top of the soup and stir throughout once it has melted. Serve immediately or lower to simmer until serving. (Photo by Stephania Stanley).
Top with chives, sour cream, and or chopped bacon pieces. For a vitamin A boost, add chopped carrots when you add the potatoes to the soup pot. Make sure the carrots are chopped really tiny because they cook very slowly.
Serves 6-8
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