Creamy Potato Soup Meatless on Monday #15

I needed a bit of warm soup today since it's a bit chilly here (for Florida anyway).  I used "food storage" items to make this and it was delicious.  What do I mean by food storage?  I feel very strongly that everyone should be prepared.  I won't get into the why but items like instant potatoes and milk, rice and beans, canned food and water are all very important and store for long periods of time if kept in proper conditions.  Not to mention a supply of heirloom seeds but that's for another time and you'll find that info at Back to the Basics!

All that to tell you that I made this deliciously creamy soup today and below is the recipe!

Creamy Potato Soup Recipe 

adapted from DIY Mom 

4 tablespoons onions chopped

4 tablespoons chopped celery

3 tablespoons margarine or butter

4 cups milk*

4 servings worth of dry instant mashed potatoes

1 teaspoon Italian seasoning

Salt and pepper to taste

*1/2 teaspoon crushed garlic, optional*
*Omitted: 1 1/2 teaspoons chicken boullion*

In a saucepan, saute onion in margarine or butter over low heat. Add milk, seasonings and instant potato flakes. Heat to almost boiling, stirring constantly. Remove from heat. Garnish with paprika, parsley or grated cheese if desired. Add milk (*or water) if it is too thick.

I always try to just use up what I have in my fridge or pantry.  You can use regular onions or green onions.  You can also substitute herbs, salt and pepper for the boullion.

*You can also reduce the cost and calories by substituting 2 cups of water for 2 cups of the milk.  I don’t keep milk in the house so I used instant non-fat milk and followed the directions to make 4 cups of milk*