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Potato Soup (Jenn)
5 lb. bag potatoes (usually Russet); 2-3 stalks celery (sliced); ½ green pepper (diced); ¾ bag carrots (sliced); 1 small onion (chopped). Cook until all vegetables are mushy. Mash. Add: milk (so that it almost fills the pot); margarine; salt and pepper. Cook until thick. The longer cooked, the better it tastes. |