Granny’s Potato Soup By Mary Wroblewski

2 large baking potatoes (peeled unless you like the skin on) cut in cubes

4 baby carrots cut in half ( optional… I just wanted to add color)

¼ onion finely chopped

1 handful of chopped green onion

1 stick butter

¾ pint fat free half and half

salt and pepper to taste

Put potatoes in pot with enough water to cover and bring to a boil on high heat, then decrease heat to medium high until tender, stirring occasionally (mine were tender in 10 minutes). Add onion and cook another minute. Then add green onion and 1 stick of butter. Lightly mash some of the potatoes and carrots, add fat free half and half, lower heat and simmer until half and half is heated, careful not to scorch.

Ladle soup into bowls and garnish with green onions and grated cheddar cheese (you may also dollop with sour cream).

Prep and cook time was 30 minutes for my stove and me.

Serves 4