You didn’t ask me, but my Grandma taught me a recipe that she called Quarter Potato Soup.

For each serving you want of soup (so if you’re making three bowls of soup, triple the recipe, etc.):

• quarter pound of diced potatoes
• quarter cup of diced celery
• quarter cup of diced onion
• season with a quarter teaspoon each of salt and pepper
• boil in a cup of water (a quarter of a quart! haha!) for… more than a quarter of an hour, hehe nothing ever lines up perfectly, sweetie. Just make sure the taters are cooked until you can stick 'em with a fork and it comes out easily

then:

• quarter cup of cheddar cheese
• quarter cup of heavy cream
• pulse with a stick blender until it’s the consistency you want. I like mine with a bunch of chunks still in it, but you can blend it smooth, too!
• add more salt and pepper if you want. Or don’t, I’m your Grandma, not your mom, have fun!

You can top with bacon, chives, and sour cream, too, if you want that loaded potato experience. But it’s great all on its own. It also tastes really good if you use chicken stock instead of water, but it’s really not necessary—the cheese and cream really carry it. But if you want to make it vegetarian / vegan, omit the cheese and cream, and cook them taters in veggie stock! Still a good soup!