Name: Pud's Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Potatoes, cubed - 5 large; Carrot, cut into small dice - 1 large; Celery with leaves, cut into small dice - 1 small stalk; Onion, diced - 1 small; Salt - 1 ½ teaspoons; Water to cover - 1 ½ teaspoons; Milk, or more to taste - 2 cups; Dried basil - ½ teaspoon; Dried dill weed - ¼ teaspoon; Butter - 1 tablespoon; Salt and ground black pepper to taste - 1 pinch

Ingredients for - Pud's Potato Soup

1. Potatoes, cubed 5 large

2. Carrot, cut into small dice 1 large

3. Celery with leaves, cut into small dice 1 small stalk

4. Onion, diced 1 small

5. Salt 1 ½ teaspoons

6. Water to cover 1 ½ teaspoons

7. Milk, or more to taste 2 cups

8. Dried basil ½ teaspoon

9. Dried dill weed ¼ teaspoon

10. Butter 1 tablespoon

11. Salt and ground black pepper to taste 1 pinch

How to cook deliciously - Pud's Potato Soup

1 . Stage

Combine the potatoes, carrot, celery, onion, and salt in a 2-quart pot; pour enough water over the potato mixture to just cover. Bring the water to a boil, and cook until the potatoes are soft but not mushy, about 25 minutes. Drain about 1/4 of the remaining water from the mixture, taking care to not lose any of the vegetables. Stir the milk into the vegetable mixture with the basil, dill, and butter. Season with salt and black pepper to serve.