This is my mother’s recipe for potato soup. She would always make it for me when I was sick. It always made me feel better. I now know why! A whole stick of butter! Lol :)

–Becky Ivey, Director of Development, PBS

Directions:

1. Boil the cubed potatoes in a soup pot until they are soft.

2. Add the onion, celery seed, salt and pepper.

3. Bring to a simmer and stir in the can of evaporated milk. Add the stick of butter.

4. Let simmer for 30 to 45 minutes.

Enjoy!

Ingredients:

• 4 russet potatoes, peeled and cubed

• ½ medium onion, sliced

• 1 tablespoon celery seed

• salt, to taste

• pepper, to taste

• 1 can evaporated milk

• 1 stick of real butter

• fresh celery (optional)—Becky does not like this :)