Creamy Potato Soup
|Potatoes||5 Medium, cut up (peeled)|
|Celery stalk||1⁄2 Cup (8 tbs), sliced (1 medium sized)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|White pepper||1⁄8 Teaspoon|
|Green onions||2 , thinly sliced|
1. Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.