THICK POTATO SOUP

Steps:

• 1. Cut potatoes int med - small chunks. Add grated carrots and sliced celery to the water. Boil until the potatoes are tender.
• 2. Drain all. Divide mixture into 2 halves.
• 3. Remove 1/2 potatoes into the saucepan.
• 4. Add the remaining potato mixture into a blender in halves - until blender is about 1/2 full.
• 5. Add 1 1/2 c. milk and 1 TB margarine and salt to blender and puree. Add a bit more milk if the mixture seems too thick. Pour pureed mixture into sauce pan, over the vegetables.
• 6. Add remaing potato mixture and 1 - 1/2 c. milk and 1 TB margarine to the blender and puree. Add more milk if you want the puree thinner.
• 7. Pour the remaining mixture back into the sauce pan, And stir into the potatos and grated carrots mixture.
• 8. If it is too thick, add milk to thin it out. Add more salt if desired. Add pepper. And if you like it richer, add about 2 TB. more margarine.
• 9. Heat until quite warm.
• 10. You can top with fried, crumbled bacon; grated cheese (about 2 TB) ; or chopped chives (About 1 TB for each bowl of soup).
• 11. Serve warm with a salad and a quick bread or French bread. Add fruit, if wanted.