Spud Soup

Directions

1. Scrub the potatoes with a vegetable brush under cold running water
2. Peel the potatoes with a vegetable peeler, although you can leave the peels on if you wish
3. Using a big sharp knife (and with permission or help) on a cutting board, cut the potatoes in half the long way. Put the halves cut side down on the cutting board and cut each half lengthwise into four pieces. Then cut the long slices crosswise to make small (about 1 inch) pieces
4. Get out a large saucepan or pot and put the potatoes in the pot
5. Open the can of chicken broth and pour into the pot
6. Add celery, onion, & thyme or oregano and sprinkle with some salt & pepper
7. Put the pot on the burner and turn it to HIGH
8. When the broth starts to boil, turn the heat down to MEDIUM LOW so the broth is just barely bubbling
9. Cover the pot and set the timer for 30 minutes
10. Using potholders, carefully remove the cover and poke one of the pieces of potato with a long-handled fork or a knife to be sure the potatoes are tender. If the potatoes aren't yet tender, cook another 5 minutes
11. Open the package of frozen vegetables and carefully add them to the pot. Add the chicken (or meat of choice) and cover the pot
12. Set the timer so the soup will simmer for 10 more minutes
13. Ladle out a small amount of soup into a bowl and taste. Add more salt and pepper if necessary