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Calendula Potato Soup

  • 1 pound potatoes, peeled and cubed
  • 1-2 cloves garlic minced
  • 1 medium onion diced
  • 1/2 cup diced celery
  • 1/2 cup fresh calendula petals or 1/4 cup dried
  • 1 teaspoon celery seed
  • water
  • 1 cup milk
  • 1/4 cup butter
  • salt and pepper to taste
  • celery salt (optional)
  • Parsley flakes (optional)

Place prepared veggies, calendula and celery seed in a pot and cover with water. Cook on medium heat until done. Drain off excess water leaving just enough to be below the line of veggies in your pot. Add milk, butter and additional seasoning if desired. Serve hot or cold garnished with a dash of parsley flakes or celery salt if desired.

Melana Hiatt