In a large pot
6-8 medium Potatoes-peeled and diced
1 large Yellow Onion-diced
2-3 stalks celery-chopped
4 cups of Chicken Stock (enough to cover all the veggies)
Cover and cook until potatoes are tender – about 20 minutes.
1 can Evaporated Milk
¼ lb Butter
add a splash of milk if needed for desired consistency.
Spice to taste:
Stir and serve when hot !!