My grandma's best potato soup EVER!!!
Inspirational
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Quality: (Quality: Unrated)
15 large potatoes, cubed 1 small bunch celery, chopped
3 onions, chopped a few grated carrots (added last)
Cook celery and onions about 10 minutes in water. Add the cubed potatoes and cook just until tender (use the potato masher and mash up the potato mixture a little; it will thicken some). Add a stick of butter and a heaping tablespoon of chicken (or vegetable) base. Dilute 16 oz. non-dairy creamer to make about 3 quarts of milk (can use milk, but be careful of scorching). Add to potato mixture. Let come to a boil and drop riblets into hot mixture. Simmer about 15 minutes.
Riblets: 2 cups flour 2 large or 3 small eggs
Mix up, not quite as much as pie crust. Drop and stir into soup. Season with season salt and salt. 30 to 40 servings
Submitted by soccer_23girl@msn.com 44
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