In the Kitchen: Grandma Scott's Potato Soup

Eating potato soup at Grandma's is something I will remember fondly from my childhood because I love potatoes and love my Grandma! When I was old enough to learn how to cook, Grandma Scott showed me how to make some great dishes. Unfortunately she does not always follow a recipe (a sign of a good cook!). So this is  my first and meager attempt at writing a recipe!

Ingredients:

3/4 cup butter or margarine (divided)
1 cup chopped carrots
2 stalks of celery chopped (approximately 3/4 cup)
1 medium onion chopped
1 clove of garlic minced
4 tablespoons of cornstarch
9 cups of milk (divided)
1 tsp salt
1 1/2 tsp pepper
2 bay leaves
5-6 medium potatoes
2 cups of shredded cheddar cheese

Add 1/4 cup of butter, onion, carrots, celery, and garlic to a large stock pot over low to medium heat. Saute until the onions and celery start to become translucent, about 5-7 minutes.

In the mean time, chop the potatoes (Make sure to clean them first. You may also peel the potatoes, I prefer to leave the skins on). I cut mine into 1 inch cubes, you could also cut them into smaller cubes, or shred the potatoes, depending on your preference.

Combine 1 cup of milk and 4 tablespoons of cornstarch until smooth. Add the salt and pepper, remaining butter, and milk/cornstarch mixture. Bring soup to a boil slowly, stirring frequently to prevent the soup from burning. About 5 minutes until the soup begins to boil and thicken.

Add the remaining milk and potatoes to the soup and return to a boil, stirring frequently, about 10 minutes. When soup is at a low boil add the 2 cups of shredded cheese and bay leaves. Reduce the heat to a low and cover the soup. Simmer the soup for about 30 minutes, stirring occasionally, until the desired thickness of soup* is reached and the potatoes are cooked thoroughly.

Serve soup with additional shredded cheese and bacon on top. Enjoy!

*If soup is not thick enough, combine more milk and cornstarch and add to the soup, until the desired thickness is reached.