Creamy Potato Soup

This soup is perfect to dunk the Beer n Gouda pretzels in!


Kartoffelsuppe (Potato Soup)

from Germany

5 potatoes; medium
1 onion; medium size
2 celery stalks & leaves
2 Tbsp. vegetable oil
1 bay leaf; small
1/2 tsp. salt
1 tbsp Chicken bouillon (powder form)
2 Tbsp. butter

2-1/2 cup milk
Handful each of Parmesan and cheddar cheese

Directions
Peel and cube potatoes, set aside. Chop onion and celery. Sauté celery and onion for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf, salt, butter  and Chicken bouillon in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; I used my blender. Thin soup with milk as desired; add in the hand fulls of cheese and heat until warm. (DO NOT boil).