1. Saute celery and onion in a little butter until slightly tender but not brown. 2. Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions. 3. Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half. 4. Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley. 5. You can sneak in a pat of butter before serving. 6. Cooking Tips: Add as much milk or cream as necessary to suit your taste. 7. Mash or crush potatoes to suit your taste. Or not! 8. Don't sub or add dry milk; it gives an off-flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
