Potato Soup

This recipe was my mother in laws - which started out very plain - and I have made several changes to. One of my husband’s favorite meals!


5 pound bag of red potatoes (they always taste best)
3 celery stalks - chopped
3 carrots - peeled and chopped
1 can corn (drained)
1 small yellow onion - diced
Extra Wide Egg noodles - (cooked & drained)

Cover with water and boil until potatoes and carrots are soft. Drain out half the water - replacing that with milk. Keep low so it doesn’t boil after you add the milk. Then I throw in my spices - usually salt, pepper, onion salt, chives, minced onion, Veggit spice, celery salt and I just do those to taste. Then add in the cooked noodles and also a little bit of butter.

You can also add in some diced ham if you’d like or even crumbled bacon. I also like to add Velvetta cheese to mine to make a cheesy potato soup instead.