Gramma Kathy'S Chunky Potato Soup

• 6 Stalks Celery, small diced
• 1 Large Yellow Onion, small diced
• 5 lb Russet Potatoes, medium diced
• 1 Can Unsweetened Condensed Milk
• Milk
• 2 tsp Celery Salt
• 2 tsp Onion Powder
• Salt/Pepper to taste
• 1/2 -3/4 Cup Parmesan Cheese
• Cornstarch & Water mixture (for soup thickening if needed)

1. Boil onion and celery in a pot together with plenty of water, until it becomes fairly soupy.
2. In another pot boil potatoes until tender, not too soft, and drain.
3. Add celery and onion soupy mixture to potatoes and smash together, leaving potatoes in fairly large chunks.
4. Put on stove and bring to a simmer.
5. Add Condenced Milk, Celery Salt, Onion Powder and Parmesan Cheese to potato soup mixture on stove.
6. Stir in milk to bring mixture to a runny consistency. Bring to a very low simmer. Stirring occasionally, let simmer on low for about an hour.
7. If soup is too runny, mix together 1 Tbsp cornstarch with water and add very slowly to soup, in very small amounts. Let simmer and check consistency, add more cornstarch mixture as needed until desired consistency.
8. If soup is too thick after simmering for an hour, add milk until desired consistency.
9. Season to taste, adding salt & pepper. Add more Celery Salt and Onion Powder if desired.

stalks celery, yellow onion, potatoes, milk, milk, celery, onion, salt, parmesan cheese, cornstarch

Taken from www.yummly.com/recipe/Gramma-Kathy_s-Chunky-Potato-Soup-1838717 (may not work)