Baked Potato Soup

Baked Potato Soup

5 Large potatoes, peeled and cubed
1 Small onion, finely chopped
3 Celery Stalks,finely sliced
3 Cloves Garlic, minced
3 TBLS Butter, unsalted
2 TBLS Flour
1/4 TSP White Pepper
3 Cups Low-sodium Chicken Broth
1/2 Cup 2% Milk
Salt n Black pepper to taste

Toppings
Cheese
Crumbled Bacon
Chopped Scallions

• In a large stock pot melt butter over medium heat until frothy. Add onion, celery and garlic cook about 2-3 minutes until translucent. 
• Lower heat and add flour, mix well into a light color roux, add chicken broth to deglaze the bottom of the pan add potatoes. Increase heat to medium heat, bring stock to a low boil for about 15-20 minutes until potatoes are tender. Lower  heat, add milk and continue cooking 5-10 minutes. Season with salt and pepper to taste.
• For a chunky soup smash potatoes slightly with potato masher. For smoother soup puree in food processor.Top with your favorite toppings and enjoy.

Potato Casserole

My mom started making this potato casserole years  ago and it has become a family favorite.

1- Bag Frozen Hash brown Potatoes, cubed
1- Small Onion, finely diced
1- Can Cream of Celery Soup
1- LB Shredded Cheddar
1- LB Shredded Coby Jack Cheese
1- Stick of Butter, melted and divided
1- Cup Cornflakes, crushed
Salt n pepper to taste

In a large bowl combined the first 5 ingredients. Add 1/2 of the melted butter, mix well . Pour mixture into a casserole dish , top with cornflakes and remaining butter. Bake at 350 for 30-40 minutes , until cheese is melted and topping is golden brown.