Make Baked Potato Soup!
3 ribs of celery, chopped
1 medium sweet onion, chopped
1 large carrot, finely chopped- I grated
1 garlic clove, finely chopped
Sweat these veggies in a hot stock pot for 5 minutes, just to tender.
Add 2 quarts of Chicken stock with pieces and bring to a boil.
My stock was frozen, so that's the rectangle you see in the pot.
Cube 4 or 5 large baked potatoes and add to hot pot. Lower heat and simmer for 10 minutes. Before serving, stir in 1 cup of milk and 1 cup (or so) of heavy cream (or sour cream or milk) & a half stick of butter. Do not bring back to boil, only simmer. Spoon into bowls and sprinkle with grated cheese & chopped green onions.
I served with fresh green beans-- YUM
*receipt is an old-fashioned term used for recipe - I use it in remembrance of Grandma Ruth & Great Grandma Bevelheimer.