Better Than Shoney'S Potato Soup - cooking recipe

Ingredients

1 stick margarine
3 medium onions, chopped
6 stalks celery, diced
8 to 10 potatoes, cut in small pieces
water
1 can evaporated milk
regular milk
salt
lots of pepper

Preparation

Using a 5-quart Dutch oven, melt margarine.
Add onion and celery (this should fill about 1/3 of the pan) and saute until tender.
Add potatoes and enough water to cook.
Simmer, covered, until potatoes are cooked.
Add evaporated milk and salt and pepper to taste.
Cook about 10 minutes.
Add regular milk to make the consistency you like.