Potato Soup

8-10 small to med. Potatoes                             1 Onion
3 Tbsp. Butter                                                   4 stalks Celery          
1 Qt. Milk                                                         Salt & Pepper

Peel and cut potatoes into 1 inch pieces.  Dice onion and chop celery. Place vegetables into Stainless steel kettle or Dutch oven and add just enough water to cover.  Add salt and cover. Cook until potatoes are tender.   Add Butter, Milk, and Salt & Pepper. Simmer until Butter is thoroughly melted.  Serve hot or cold.

     This is a wintertime favorite, so I prefer potato soup to be hot.
The best potato soup I have ever made has been through the ice storms. I am sitting here, fireside, writing this recipe by candle light. This is our second ice storm of 2007, the first being in January, and now here it is December. Through power outages, I have resorted to cooking on the grill and keeping the soup warm in front of the fire, and I‘m developing a method. With just a bit of ingenuity, it’s actually quite doable. When the electricity goes off and stays off for more than six hours; we, in this area, prepare for “the duration.” That usually entails something going in one of my steel kettles, since they are so versatile from grill to hearth, and easily preserved for reheating. With the absence of electricity, the next thing that must be considered is the refrigerator inventory. There is an “eating order.“ Canned goods, of course, will last, and the deep freeze will maintain for many days if the door is not opened, so emptying the refrigerator becomes the primary source of food supply. I wouldn’t dare think of opening a can if there is anything besides ketchup in the refrigerator. The first order of business is to consume the contents of the refrigerator that will not last a significantly lengthy power outage, and raw milk has the shortest life expectancy, so it's a matter of “use it or lose it.” After making potato soup with home grown potatoes, real butter, and fresh goat’s milk, I can honestly say, nothing compares.  Farm fresh ingredients are unsurpassed.
Although there is just something quite special about potato soup, fireside, by candle light, this recipe is quite delightful in a fully illuminated kitchen and simmered on the stove, as well.