Creamy Potato Soup
- 1 C milk
½ C water
- 2 russet potatoes, peeled and quartered
½ onion, halved
- 1 carrot, peeled and halved
- 2 stalks celery, diced
- Pinch of salt and pepper
In a pan, sauté onions, carrot, celery, and potatoes until tender.
- Place vegetables and milk into the jar.
- Using the plunger lid, set blender to Soup and blend for 5 minutes.
- If soup becomes too thick, add water slowly.
- Pour soup into bowls and season with salt and pepper.
- Serve and enjoy.