Recipe for Special Potato Soup

(Adapted from a family friend’s recipe, this dish made us fall in love with rosemary and thyme!)

Sauté until softened:
2 stalks celery, sliced
1 Tbsp dried onion
2 Tbsp olive oil

Add:
6 medium-sized potatoes, cubed (or 4 cups mashed potatoes)
2 large carrots, grated
3 cups water
1 tsp salt + 1 tsp seasoned salt
½ tsp thyme
½ tsp rosemary
¼ tsp cumin
Dash of garlic powder

Cover and simmer about 20 minutes (or until vegetables are tender). Then remove from heat and mash with potato masher (or purée in blender).

Add:
2 cups milk
1 cup shredded (cheddar) cheese

Reheat, stirring constantly, until cheese is melted.

(Yields approximately ten 1-cup servings.)

Enjoy!