Betty Crocker’s “Incredibly Creamy” Cream of Potato Soup• 1 1/2 cups water• 5 medium potatoes, peeled and cut up• 1 medium celery stalk, sliced (1/2 cup)• 1/4 cup water• 1 cup milk• 3/4 teaspoon salt• 1/8 teaspoon white pepper• 2 green onions, thinly slicedHeat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
This recipe is delicious with stir-ins like cheese or sunflower seeds or toasted pumpkin seeds. Serve with corn muffins or toast or a green salad.