Hammett’S Potato Soup

• 6 whole Baking Potatoes, Peeled And Cut In 1" Cubes
• 4 whole Carrots, Peeled And Sliced
• 4 teaspoons To 6 Teaspoons "Better Than Bouillon" Chicken Base (about 2 Teaspoons Per Quart Of Water)
• 2 whole Medium Onions, Diced
• 2 whole Stalks Celery, Sliced
• 2 cups Instant Mashed Potatoes, More Or Less, Depending On Desired Consistency
• 2 sticks Butter, Divided
• 2 cups Half-and-half

1. Put cubed potatoes and sliced carrots in a pot and cover with water, just higher than the potatoes. Turn heat on high and add 2 teaspoons of chicken base per quart of water, about 4-6 teaspoons total. Bring to a boil for 10 minutes, then taste the water. Add more chicken base if needed. Continue to boil until carrots are tender.
2. While water is boiling, saute onions and celery in 1 tablespoon butter, until veggies become soft.
3. Add celery and onion to the potatoes and turn the heat to low. Pour in instant mashed potatoes until desired consistency is reached (usually 2 cups). Turn heat off and add 1-2 sticks of butter. Stir in half-and-half until creamy.
4. Serve with shredded cheddar cheese and crackers. Enjoy!

baking potatoes, carrots, better, onions, stalks celery, instant mashed potatoes, butter

Taken from tastykitchen.com/recipes/soups/hammette28099s-potato-soup/ (may not work)