Potato Soup

I am not the best person at meal planning and I don't really *love* to cook, but since Riley's been in school in the mornings I have started cooking dinners during that time. It's definitely more enjoyable for me to cook in the morning than at 4 or 5 in the afternoon and Naomi usually likes to help so that makes it even more fun. I especially love fall because we can start making all the yummy soups and chilis that just hit the spot on that cold, icky day. I am taking advantage of our freezer this year and making large batches so that I have a meal or two's worth ready for right away, and then freeze the rest for another day, which will also be nice when the baby comes.

One of my favorite soups to make each year is from my dear friend JoAnna who brought us this meal when Riley was born. I believe it was her mom's recipe and I am so thankful she shared it! It is so easy to make, and I love to eat it! :) It's also a great base recipe because there are so many yummy ingredients you can add to it if you want. I usually eat it as is, but my husband loves lots of ingredients so he tends to add to the leftovers so it works perfectly! Some {extra} ingredients we have added in the past are rice, carrots, and celery.

Enjoy!

INGREDIENTS:
* 6-8 Yukon gold potatoes, peeled and cubed (this past time I made it with red potatoes because I had a bag that needed to be used and they worked great too)
* 1/2 onion, chopped
* 2 cans cream of celery
* 1 can cream of mushroom
* 2 soup cans full of half and half
* 1 stick butter
* salt and pepper to taste

DIRECTIONS:
Boil potatoes and onion in a large pot. Add salt to water. Cook 10-15 min until potatoes are soft. Pour out water, leaving just enough to cover the potatoes. Add soups, cream, and butter. Stir and simmer until soup is combined. Salt and pepper to taste. Top with cheddar cheese!