Creamy Potato Soup

Ingredients:

• 6 - 8 potatoes
• 1 large carrot or a big handful of baby carrots
• 1 stalk of celery
• 1 yellow onion
• 2 tbs butter
• 6 cups water
• 6 tsp reduced sodium stock mix, or 4 bullion cubes 
• 2 cups milk
• salt & pepper to taste

1. Finely chop carrot, celery and onion or let a food processor do the work for you. 
2. Add veggies to a large pot with butter. Saute over medium heat, about 7 - 10 mins. 
3. While veggies saute chop potatoes into bite size pieces. Add to pot. 
4. Stir in water and stock mix. Bring to a boil. Once it reaches a boil turn heat down to med/low and let simmer at least 20 minutes. (The potatoes should be tender by this point.)
5. After 20 minutes turn heat back up and stir in milk. Once it reaches a boil, turn it down to simmer again. Let simmer as long as you like. The longer the thicker the soup will be.
6. Once you're ready to eat, turn the heat off. Get out a blender and puree one batch at a time. Pour soup back into pot and mix in between batches. Once soups reaches the consistency you like, you're done. Salt and pepper to taste.