Potato Soup (Gluten Free)

Wash the red potatoes and celery. Chop potatoes, celery, onions, and garlic and place in a large pot. Cover vegetables with just enough broth to cover. Add bay leafs. Simmer until potatoes are tender and break easily (25-40 min)

Ladle out about 1/2 the remaining broth and set aside. --Having too much liquid will create a thin soup. It is better to take too much out, because you can always add more later. Remove any bay leafs from vegetables.

Add the evaporated milk and butter to the vegetables , stir until butter is completed melted.

With a blender, blend together potatoes, celery onions and garlic with the cream broth (I use 2 pots since all of this will not fit into 1 blender). Use the both previously taken out (step 2) to thin the soup to desired thickness 5 Season with salt and pepper to taste. Serve hot and and decorate top of soup with chili, cheese and bacon bits.