Potato-Potato Soup
Courtesy of Lamb Weston

1/2 gallon water
2 tbsp. good-quality vegetable base
6 stalks large celery, coarsely diced
1 large yellow onion, coarsely chopped
1 large red bell pepper, coarsely chopped
1/4 c. garlic, minced
1 bay leaf
salt and freshly ground pepper, to taste
1 1/2 c. frozen redskin potato salad dices, thawed
1 1/2 c. frozen potato private reserve breakfast cubes, thawed
8 ranch recipe wedge cuts, frozen

Bring water to boil with vegetable base. Add celery, onion, red pepper, garlic, bay leaf, salt and pepper, then bring back to boil. When celery is tender, add Redskin Salad Dices and Breakfast Cubes, let simmer for approximately 10 minutes, then remove bay leaf. In 350° deep fryer, cook Ranch Wedges until golden brown, then cut in half. Dish bowls of soup individually, top with Ranch Wedges, and serve.

Servings: 12

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