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Sautéing the vegetables prior to cooking them is the key to the hearty flavors found in this creamy comforting soup. Serve in a small hollowed-out bread round.

Potato Soup

2 tablespoons vegetable oil
2 potatoes, peeled and sliced
1 onion, chopped
4 celery ribs, chopped
4 cups boiling water
1 bay leaf
1/2 teaspoon salt
2 tablespoons butter
3 cups milk

1. In a heated skillet add oil; sauté potatoes, onion and celery for about 5 minutes or until onions become translucent. Add boiling water, bay leaf and salt. Boil soup until vegetables are tender; drain, reserving liquid.
2. Mash vegetables; mix with butter and return liquid to pot. Heat thoroughly and add up to 3 cups milk, based on consistency desired. Do not allow to boil. Remove from heat and serve hot.

Makes 6 servings.

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