1 large gallon soup pot or Dutch oven

ingredients:
2 lb. potatoes ( waxy potatoes ) peeled diced
1 large onion diced
2 ribs of celery chopped in half wheels
1 cup sweet red or orange bell peppers (optional)
2 tablespoons cooking oil or bacon fat
1 qt water seasoned with chicken boullion
or chicken stock
3 strips bacon cut small
Butter
2-3 cups milk

Slurry:(optional) blend or whisk till smooth
1 cup milk or water
1/2 cup flour or cornstarch

Garnish with a dab of butter

1. Saute the vegetables in a little oil or start with the chopped bacon and sweat out some fat then add the vegetables.

2. Add the potatoes and water. simmer till the potatoes are tender about 15-20 min. You can now add the milk, season with salt and pepper bring to a simmer and thicken with the slurry. Cook for another 5 minutes till it completely thickens. Adjust the texture to how you like it Adding water or milk if it needs it.

3. An alternative way to thicken the soup. Do not use slurry. Take half to 3/4 of the potatoes and vegetables and some of the soup and put them in a blender.

4. Blend them in a blender for a good 2 minutes until they get very glossy and thick. Then return to the pot for a very nice texture. BE CAREFUL and start blender on low. cover top with a towel and hold tight!

5. The soup is ready to eat. Great with crackers or bread and a salad.