November 18: Red Potato Soup

I love this potato soup recipe. It is a little different than others I have tasted. The basil and oregano are so tasty in this. This recipe is Becky's from my church cookbook.

10-20 red potatoes, skins on

1 cube butter

1 red onion, diced

½ bunch celery

1 pint half and half

1 TB sugar

1 tsp onion salt

1/2 tsp garlic powder

1/4 tsp pepper

Basil and oregano to taste

¼ c flour Shredded Cheddar cheese

Cube potatoes and boil until soft. Sauté onions and celery in butter. Mix flour in half and half and add to boiled, drained potatoes. Stir and bring to a boil. Add seasonings. Add additional milk to bring soup to a desired consistency. Top with cheese. Variation: Add 1 can of corn and crumbled bacon.