A tasty, simple soup!

• 3 tablespoons butter
• 5 cups onions chopped
• 6 cups potatoes cubed
• 4 cups vegetable broth
• 3 cloves of garlic chopped
• 1/4 cup pepper (or however much you desire!)
• 1/2 teaspoon celery salt
• 2 1/2 teaspoons garlic salt
• 2 cups of milk
• 1 cup of chicken broth
• 1 grated carrot

Melt butter in a 4 quart sauce pan. Saute onions until soft. Add garlic and stir for a couple minutes. Add potatoes, vegetable broth, pepper, celery salt, and garlic salt. Bring to a boil. Reduce heat and simmer covered for 20-30 minutes. Allow to cool slightly. Working with small portions at a time, puree in a blender leaving 2 cups of chunk potatoes not blended. Return to sauce pan, add milk and chicken broth slowly, continuously stirring. Add in grated carrot. Heat, but do no not let boil. Serve when hot.

You can top this soup after served with shredded cheddar cheese and bacon.