Pot-tato Soup

6 medium potatoes, sliced
2 diced carrots
6 diced celery stalks
2 quarts chicken broth
1 chopped onion
6 tablespoons cannabutter
6 tablespoons flour
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 cups milk

Cook potatoes, carrots, and celery in chicken broth for 20 minutes, or until the potatoes are fork tender. Drain and reserve liquid. Saute onion and butter over medium heat until soft in the same pot you cooked the potatoes and vegetables in. Stir in flour, salt, and pepper. Gradually add the milk, stirring constantly, until thickened. Gently stir in the vegetables and potatoes. Add reserved chicken broth until the soup is of desired consistency. Should serve 8-10 people.

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Pot-tato Soup, 10.0 out of 10 based on 1 rating

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