Potato Soup...mmmm...it's what was for dinner!

Due to the popularity of this soup (at our house), I'm posting it here for others to enjoy.  I originally got it from my sister's college roommate (thanks, Sandee).  I've tweaked it to use chicken broth (she was [is?] vegan), and its still the yummiest soup in the world.  So simple, so satisfying, and so colorful with the inclusion of the carrots & celery.

Sandee’s Potato Soup

Ingredients:

4 cups water (or chicken broth, or vegetable broth)
4 cups potatoes
1 cup onions
1 cup celery
1 cup carrots
1 can (5 oz) evaporated milk
Salt, pepper, butter/margarine

Directions:
 
Peel & chop vegetables (this is the chicklets’ job).

Saute onions in a clump of butter/margarine until onions are translucent.

Add broth/water.
Add potatoes, carrots, celery & bring to a boil.
Reduce heat & simmer until tender (approx 20 minutes).

Remove from heat.  Pour in evaporated milk.  Add salt & pepper to taste.  Stir.  Serve with bran muffins.

And because my family goes through so many of these muffins whenever we have potato soup, I naturally have to include this recipe as well.  These suckers are so tasty.  Make sure you double the recipe & throw the extras in the freezer.  Excellent straight from the microwave on a cold morning.

The Original All-Bran^TM Muffins

Ingredients

1 1/4 c all purpose flour

1/2 c sugar

1 T baking powder

1/4 t salt

2 c All-Bran cereal

1 1/4 c milk

1 egg

1/4 c vegetable oil

Directions

1.  Stir together flour, sugar, baking powder, & salt.  Set aside.
2.  In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk.  Let stand about 2 minutes or until cereal softens.  Add egg and oil.  Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3.  Bake at 400° F about 20 minutes or until golden brown.  Serve warm.

Wow, now I'm really hoping for leftovers for dinner.  Something tells me the chix will beat me to them!