"That Potato Soup"
3 pounds potatoes.
(Use Russet if you like potatoes that fall apart. Yellow Gold/Yukon if you like firm potatoes)
Boil peeled, cubed potatoes in WELL salted water until tender. (This takes about 15 minutes.) Drain and set aside.
1 stick butter
1 LARGE onion, diced
4 stalks celery, diced.
2 cloves garlic
When tender, add:
1/2 teaspoon ground white pepper
1/2 teaspoon celery seed
1 Quart milk
3 Tablespoons cornstarch mixed with 1/2 cup COLD water.
I omit this step sometimes, and simply puree about 1 1/2 cups of the soup in a blender and add back to thicken it.
Adjust salt and pepper to taste.
Cook for about 10 minutes until nicely thickened.