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Submitted by: Carol Wengyn from Valrico, FL
Originally shared on the web 12/06/2016

5 potatoes, peeled and cut into bite-size cubes
12-oz. can evaporated milk
1-1/2 c. whole milk
1-1/2 c. water
1/2 c. butter, sliced
1 onion, quartered
1 stalk celery, chopped
garlic juice or powder to taste
1 t. salt
1/2 t. pepper

Place potatoes in a stock pot; add milks and water. Bring to a simmer over medium heat. Add butter; allow to melt. Add remaining ingredients; stir until well blended. Reduce heat to low; do not allow soup to boil. Simmer until potatoes are soft. Serves 4.